Healthy Couscous Stuffed Tomatoes Food

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COUSCOUS STUFFED ROMA TOMATOES WITH PINE NUTS



Couscous Stuffed Roma Tomatoes With Pine Nuts image

Make and share this Couscous Stuffed Roma Tomatoes With Pine Nuts recipe from Food.com.

Provided by Melanie B.

Categories     Grains

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

8 large plum tomatoes, tops cut off and insides scooped out
1 1/2 cups couscous, cooked according to package instructions
1/4 cup pine nuts, toasted
2 tablespoons basil, fresh chopped
1 small red bell pepper, diced
2 scallions, chopped
1/4 cup parmiggiano-reggiano cheese, fresh grated
1/4 cup panko breadcrumbs
1/4 cup mozzarella cheese, fresh
2 teaspoons salt
1 teaspoon black pepper

Steps:

  • Mix together cooked Couscous, pine nuts, basil, bell pepper, scallion, and Parm cheese. Season with salt and pepper.
  • Fill each Plum tomato with the mixture. Sprinkle Panko Crumbs and Mozzarrella cheese on top.
  • Bake in a casserole Dish at 375 Degrees for about 15 minutes, or until the tops are golden brown and cheese is melted.
  • Enjoy as a side dish or a yummy snack!

Nutrition Facts : Calories 201.5, Fat 5.1, SaturatedFat 1.3, Cholesterol 5, Sodium 669.5, Carbohydrate 31.9, Fiber 3, Sugar 2.5, Protein 7.4

ONLINE ROUND 2 RECIPE - COUSCOUS STUFFED TOMATOES



Online Round 2 Recipe - Couscous Stuffed Tomatoes image

Provided by Sandra Lee

Categories     appetizer

Time 12m

Yield 4 servings

Number Of Ingredients 5

2 beefsteak tomatoes
Reserved steak from the Steak and Cheese Hoagies recipe
Reserved couscous from the Shrimp Scampi with Basil Couscous
1 tablespoon chopped parsley leaves
1/4 cup grated Monterey jack cheese

Steps:

  • Heat the broiler.
  • Cut the tomatoes in half and scoop out the insides to form a bowl. Chop the tomato pulp and put it into a large bowl. Chop the reserved steak and add it to the bowl along with the reserved couscous and chopped parsley. Mix to combine. Stuff each tomato half with the couscous mixture and put them on a baking sheet. Sprinkle a tablespoon of cheese onto each tomato, then broil until the cheese is melted and bubbling, about 1 to 2 minutes. Transfer the tomatoes to a serving platter and serve hot.

COUSCOUS-STUFFED TOMATOES WITH CURRANTS AND HERBS



Couscous-Stuffed Tomatoes with Currants and Herbs image

Categories     Tomato     Side     Bake     Currant     Mint     Summer     Couscous     Dill     Gourmet

Yield Serves 8

Number Of Ingredients 9

four 1/2-pound tomatoes
1/4 cups dried currants
about 1 2/3 cups chicken broth
3 tablespoons olive oil
1 cup couscous
1/3 cup finely chopped scallion
3 tablespoons minced fresh dill
3 tablespoons minced fresh mint leaves
1 to 2 tablespoons fresh lemon juice

Steps:

  • Halve each tomato horizontally, scoop out and discard the seeds, and with a grapefruit knife scoop out the pulp, reserving it and leaving 1/3-inch-thick shells. Sprinkle the insides of the tomatoes with salt and invert the tomato shells onto a rack to drain for 30 minutes.
  • In a small saucepan combine the currants with 1 cup of the broth and simmer them for 5 minutes. Drain the currants in a sieve set over a 2-cup measure, add enough of the remaining broth to measure 1 1/2 cups, and transfer the broth to the pan. Add 1 tablespoon of the oil to the broth and bring the mixture to a boil. Stir in the couscous and let it stand, covered, off the heat for 5 minutes. Stir the couscous with a fork, breaking up any lumps, and toss it in a bowl with the currants, the reserved tomato pulp, chopped, the remaining 2 tablespoons oil, the scallion, the dill, the mint, the lemon juice, salt and pepper to taste. Divide the couscous mixture among the tomato shells, mounding it, arrange the stuffed tomatoes in an oiled baking dish just large enough to hold them, and bake them, covered, in a preheated 325°F oven for 10 minutes. Serve the stuffed tomatoes warm or at room temperature.

BAKED TOMATOES STUFFED WITH COUSCOUS AND FETA



Baked Tomatoes Stuffed with Couscous and Feta image

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

1/2 cup chicken stock or 1/2 cup vegetable stock
1/2 cup couscous
3 tablespoons chopped of fresh mint
3 tablespoons chopped fresh parsley
1/4 cup chopped pistachios
100 g feta, crumbled
3 tablespoons olive oil
salt and pepper
6 large ripe tomatoes

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

HERB COUSCOUS STUFFED TOMATOES



Herb Couscous Stuffed Tomatoes image

I have had a similar dish but rice was used as an entree/starter at a restaurant and this one looks good, from Super Food Ideas. To make vegetarian use vegetable stock.

Provided by ImPat

Categories     Grains

Time 20m

Yield 4 stuffed tomatoes, 4 serving(s)

Number Of Ingredients 11

4 tomatoes (large vin ripened)
1/3 cup couscous
1 tablespoon currants
1/4 cup chicken stock (salt reduced)
1 tablespoon lemon juice
1 tablespoon almonds (slivered toasted)
1 tablespoon basil leaves (fresh chopped)
1 tablespoon parsley (fresh flat-leaf parsley leaves)
1 tablespoon chives (fresh finely chopped)
1 teaspoon extra virgin olive oil
salt and pepper (to taste)

Steps:

  • Preheat oven to 220C (200C fan forced).
  • Slice tops from the tomatoes and reserve.
  • Using a teaspoon, scoop out flesh and seeds and place tomatoes and tops on a baking tray and bake for 8 to 10 minutes or until just tender.
  • Place couscous and currants in a heatproof bowl.
  • Place stock and lemon juice in a microwave safe jug and microwave on high (100%) for 30 to 40 secons or until heated through.
  • Stir stock mix into couscous mix and cover and stand for 5 minutes and then using a fork, stir to separate grains.
  • Add almonds basil, parsley, chives and oil and season with salt and pepper and stir to combine.
  • Divide couscous mix between tomato shells and replace top and serve.

Nutrition Facts : Calories 112, Fat 2.8, SaturatedFat 0.3, Cholesterol 0.5, Sodium 36.9, Carbohydrate 19, Fiber 2.7, Sugar 5.2, Protein 3.9

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