COUSCOUS WITH TOMATOES AND FETA
This couscous dish is fresh, bright & so flavorful! This dish can be served warm or cold.
Provided by Holly Nilsson
Categories Main Course Side Dish
Time 15m
Number Of Ingredients 12
Steps:
- Cook onion and garlic in oil over medium heat until tender, about 5-6 minutes.
- Add chicken broth, basil and a pinch of salt, bring to a boil. Stir in couscous, cover, remove from heat and let stand 5 minutes.
- Lift lid, stir in tomatoes, lemon juice and feta cheese. Garnish with fresh basil and parsley and serve.
Nutrition Facts : Calories 302 kcal, Carbohydrate 39 g, Protein 8 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 8 mg, Sodium 333 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
EASY COUSCOUS STUFFED TOMATOES
This recipe for Easy Couscous Stuffed Tomatoes is a great way to close out summer! Serve it along with The Best Whole Chicken in the Crock Pot and a simple spinach salad for a super quick and easy weeknight meal. The feta cheese mixed with couscous and topped with breadcrumbs really makes this a tasty dinner.
Provided by Lisa Leake
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F. In a medium pot, cook the couscous according to package directions.
- Meanwhile, slice the tops off the tomatoes and scoop out the pulp. You can save the pulp for another recipe (like tomato bisque!) or discard. Place prepared tomatoes in a rectangular baking dish and set aside.
- In a large bowl, combine the feta, garlic, oregano, lemon zest (if you don't have a zester or a microplane, try the smallest holes on your cheese grater), salt, and pepper. Add the couscous when ready and stir until well combined.
- Divide the couscous mixture among the 4 tomatoes (you may need to pack it in with the back of a spoon to fit it all).
- In a small bowl, toss the bread crumbs with the olive oil and sprinkle the crumbs on top of the stuffed tomatoes. Bake for 18 to 20 minutes or until golden brown on top.
Nutrition Facts : Calories 350 kcal, Carbohydrate 62 g, Protein 13 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 17 mg, Sodium 409 mg, Fiber 8 g, Sugar 5 g, ServingSize 1 serving
COUSCOUS STUFFED CHICKEN BREAST WITH FETA, SUN-DRIED TOMATOES AND KALAMATA OLIVES
Steps:
- For the couscous: In saucepan over medium heat add olive oil, when hot, add the garlic and red pepper flakes. Add the sun-dried tomatoes and saute a few minutes more. Add olives and chicken stock and bring to a boil. Add the box of couscous, turn off heat and let stand covered for 5 minutes. Fluff with fork, and season with salt and pepper. Spread 2 cups on large plate, add in 1/2 pound feta, and let cool. Keep the remaining hot to serve with chicken. (Put in covered casserole and reheat in oven last 10 minutes with chicken.)
- For the chicken: Preheat oven to 400 degrees F.
- Trim chicken with a boning knife, if needed. Start at top of breast and carefully make a lengthwise cut from top to bottom and making a pocket about 2 inches, making sure not to pierce the other side of the breast. When couscous is cool enough to handle, carefully spoon couscous mixture into pocket. Even out the stuffing by gently moving it around with your hands. Wipe off any excess couscous from outside of breasts and season with salt and pepper.
- Heat olive oil and butter in saute pan and brown off both sides of chicken. Place chicken on baking sheet and place in oven for 20 minutes.
- While chicken is baking, make the sauce.
- For the sauce: In saute pan that you cooked chicken breasts in, heat and add garlic. Deglaze with white wine and add lemon juice. Reduce by one third. Add in sun-dried tomatoes, let reduce for 2 to 3 minutes, add the olives, turn off heat, add the butter and stir to combine.
- To serve, place couscous from oven on plate, cut chicken breast in half, top with sauce, crumble remaining feta cheese over.
STUFFED AND BAKED TOMATOES
Tasty and not too hard to make. If you prefer, use 8 small tomatoes, bake in muffin cups and reduce baking time to 15 minutes.
Provided by Krista B
Categories Side Dish Vegetables Tomatoes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a small saucepan over high heat, bring water to a boil. Stir in rice; cover and remove from heat. Let stand covered 5 minutes or until water is absorbed. Fluff with fork.
- Slice off the top of each tomato and scoop out the pulp, leaving a 1/4 inch thick shell. Reserve 3 tablespoons of pulp, chopped. Invert the tomatoes to drain.
- In a medium bowl combine rice, tomato pulp, green pepper, onion, parsley, salt, garlic and olive oil; mix well. Spoon filling into tomato shells.
- Bake in preheated oven for 20 to 25 minutes.
Nutrition Facts : Calories 363.6 calories, Carbohydrate 79.2 g, Fat 2 g, Fiber 3.8 g, Protein 8.1 g, SaturatedFat 0.3 g, Sodium 319.5 mg, Sugar 7 g
COUSCOUS STUFFED CHICKEN BREAST WITH FETA & SUN-DRIED TOMATO
Recipe courtesy Guy Fieri, 2008 Show: Guy's Big Bite Episode: Mediterranean Marination Read more at: http://www.foodnetwork.com/recipes/guys-big-bite-/couscous-stuffed-chicken-breast-with-feta-sun-dried-tomatoes-and-kalamata-olives-recipe/index.html?oc=linkback
Provided by Melanie W.
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- For the couscous:.
- Directions.
- In saucepan over medium heat add olive oil, when hot, add the garlic and red pepper flakes. Add the sun-dried tomatoes and saute a few minutes more. Add chicken stock and bring to a boil. Add the box of couscous, turn off heat and let stand covered for 5 minutes. Fluff with fork, and season with salt and pepper. Spread 2 cups on large plate, add in 1/2 pound feta, and let cool. Keep the remaining hot to serve with chicken. (Put in covered casserole and reheat in oven last 10 minutes with chicken.).
- For the chicken:.
- Preheat oven to 400 degrees F.
- Trim chicken with a boning knife, if needed. Start at top of breast and carefully make a lengthwise cut from top to bottom and making a pocket about 2 inches, making sure not to pierce the other side of the breast. When couscous is cool enough to handle, carefully spoon couscous mixture into pocket. Even out the stuffing by gently moving it around with your hands. Wipe off any excess couscous from outside of breasts and season with salt and pepper.
- Heat olive oil and butter in saute pan and brown off both sides of chicken. Place chicken on baking sheet and place in oven for 20 minutes.
- While chicken is baking, make the sauce.
- For the sauce:.
- In saute pan that you cooked chicken breasts in, heat and add garlic. Deglaze with white wine and add lemon juice. Reduce by one third. Add in sun-dried tomatoes, let reduce for 2 to 3 minutes, turn off heat, add the butter and stir to combine.
- To serve, place couscous from oven on plate, cut chicken breast in half, top with sauce, crumble remaining feta cheese over.
BAKED TOMATOES STUFFED WITH ORZO
Make and share this Baked Tomatoes Stuffed With Orzo recipe from Food.com.
Provided by dicentra
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Remove the center pulp and seeds from the tomatoes, hollowing them out well.
- Lightly sprinkle into each tomato a little sugar, salt, pepper and oregano; place four cubes of mozzarella in each tomato.
- Preheat oven to 400-degrees. Melt the butter in a saucepan and saute the onion in it until soft; stir in the orzo, stirring well so each grain of pasta is coated.
- Pour in 2 cups of the chicken broth, stir well, and simmer until it is absorbed, adding more broth gradually until the orzo is about three quarters cooked; firmer than al dente.
- Blend in the Parmesan, stirring it in well. Spoon the orzo mixture into the hollowed tomatoes, filling them.
- Place the filled tomatoes in a casserole or baking dish with 1/2 cup of hot broth in the bottom of the dish.
- Bake, covered, for 15 minutes; remove the cover and cook an additional 10 minutes.
BAKED FETA-STUFFED TOMATOES
A satisfying meal, with sides of your choice, when it's just too darn hot to eat a heavy meal. Recipe is from Southern Living.
Provided by JC in Texas
Categories One Dish Meal
Time 30m
Yield 4-8 serving(s)
Number Of Ingredients 6
Steps:
- Cut four large tomatoes in half.
- Scoop out pulp from each tomato half, leaving shells intact; discard seeds, and then coarsely chop pulp.
- In medium bowl, stir together tomato pulp, 4 ounces crumbled feta cheese, 1/4 cup fine, dry breadcrumbs; 2 tablespoons chopped green onions; 2 tablespoons chopped fresh parsley; and 2 tablespoons olive oil.
- Spoon mixture evenly into tomato shells, and place in a 13x9-inch baking dish.
- Bake at 350 degrees for 15 minutes.
- Garnish with Italian parsley sprigs.
STUFFED BAKED TOMATOES
I make this baked stuffed tomatoes dish often-my family really likes it. Besides being flavorful, the tomatoes make a colorful, zesty addition to any dinner. -Edna Jackson, Kokomo, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert shells onto paper towels to drain. Mix stuffing ingredients except parsley; spoon stuffing into tomatoes. Sprinkle with parsley. , Place tomatoes in a baking dish; cover with aluminum foil to prevent over-browning of stuffing. Bake until tomatoes are tender and stuffing is hot, about 30 minutes.
Nutrition Facts : Calories 146 calories, Fat 11g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 434mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 3g protein.
BAKED FETA WITH BURST TOMATOES & CHILLI HONEY
Enjoy baked feta with roasted cherry tomatoes and honey. It's an ideal starter for a dinner party - serve with a green salad and crusty bread
Provided by Good Food team
Categories Starter
Time 50m
Yield Serves 4 as a starter
Number Of Ingredients 8
Steps:
- Heat the oven to 180C/160C fan/gas 4. Put the feta in the centre of a baking dish, about 25cm x 20cm, and scatter the cherry tomatoes and red onion around the cheese.
- In a jug, whisk the olive oil with the garlic, chopped herbs, honey and some seasoning, then drizzle over the tomatoes and feta. Bake for 35-40 mins until the tomatoes have burst, and the feta is soft and lightly golden. Drizzle with a little extra chilli fusion honey and olive oil to serve, alongside some crusty bread and a green salad.
Nutrition Facts : Calories 264 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 1.3 milligram of sodium
COUSCOUS-STUFFED BEEF TOMATOES
Save on the washing up with this all-in-one veggie supper
Provided by Good Food team
Categories Lunch, Main course, Supper
Time 40m
Number Of Ingredients 11
Steps:
- Preheat oven to 200C/fan 180C/gas 6. Put couscous in a heatproof bowl, then pour over 175ml/6fl oz boiling water. Cover and leave for 5 mins. Cut each tomato across about a third of the way down and scoop out the inside with a teaspoon, keeping the tomato intact. Place the tomato bits in a bowl. Scoop out the lid, discarding the core, then reserve the lid. Add garlic, paprika and couscous to the bowl of tomato bits. Leave for 1 min then mix with a fork.
- Put the spring onions, coriander and mint in a bowl, then add the lemon juice, pine nuts, sultanas, olive oil and seasoning. Mix well. Add to the couscous and stir until combined.
- Using a spoon, fill the tomato cases with the couscous mix. Top with the lids, place in a roasting tray, drizzle with a little olive oil and bake for 20 mins until soft.
Nutrition Facts : Calories 285 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 14 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.04 milligram of sodium
BAKED TOMATOES STUFFED WITH COUSCOUS AND FETA
Make and share this Baked Tomatoes Stuffed with Couscous and Feta recipe from Food.com.
Provided by JustJanS
Categories Grains
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 190 degrees C.
- Bring the stock to the boil.
- Place couscous in a bowl and pour the boiling stock over.
- cover bowl with plastic wrap and leave to steam for 10 minutes.
- Fluff couscous with a fork, and add all ingredients except the tomatoes.
- Season to taste with the salt and pepper.
- Slice a top off each tomato, and using a teaspoon, hollow out, remove and discard seeds.
- Fill each tomato with couscous mix, and replace top as a lid.
- Place stuffed tomatoes on a baking tray and bake for 15-20 minutes.
- Serve immediately.
Nutrition Facts : Calories 228.3, Fat 13.3, SaturatedFat 3.9, Cholesterol 15.4, Sodium 227.2, Carbohydrate 21.5, Fiber 3.7, Sugar 6.2, Protein 7.5
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