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Couscous Stuffed Tomatoes | Low Key Cooking

Couscous Stuffed Tomatoes

by | Oct 14, 2015 | Mediterranean Cuisine

Couscous Stuffed Tomatoes

I decided that it was finally time for me to give you all a vegetarian recipe. I took one of my favorite sauces and started making things up as I went. Funny enough, this turned out to be one of my favorite dishes yet as it was healthy, quick, cheap, and hits all the marks of gourmet the lazy way. Following a diet can be tough, but that doesn’t mean you can’t still eat delicious food. So whether you’re gluten free, paleo, vegetarian or just trying to eat healthy– this dish is a must for your dinner table this week.

Time:

  • Prep Time – 10 minutes
  • Cook Time – 15 minutes

Cost:

  • The olives and the Feta are going to be the only slightly pricier items her but everything you’ll need can be found for about $13-15.

What You’ll Need:

  • 2 large red tomatoes
  • 1 box of plain couscous
  • 1 small jar of kalamata olives
  • 1 5oz tin of crumbled feta cheese
  • 5 baby sweet peppers
  • 1 1/4 cup chicken broth
  • 1 cup white wine
  • 1 tsp lemon juice
  • 2 tbsp butter
  • 1 garlic clove – minced
  • 1 tbsp olive oil
  • Pinch of garlic salt/cumin/ italian seasoning/oregano 
    • If you don’t have these spices on hand don’t worry about getting them.

Directions:

Start by cooking the couscous according to box directions but substitute the water out for chicken broth. The couscous will only take about 5 minutes to cook. Preheat the oven to 400 degrees then while the couscous is cooking, cut your baby sweet peppers into rings, mince the garlic and cut 20 kalamata olives in half (long ways). Add 1 tbsp of olive oil to a saute pan over medium heat and add garlic, olives and sweet peppers. Saute for 2-3 minutes then add mixture to cooked couscous. Add feta cheese and stir until combined.

Now using a knife/spoon, cut the insides out of your tomatoes leaving a shell. Place tomatoes in an oven safe pan and fill with the couscous/olives/peppers mixture. Cook stuffed tomatoes at 400 degrees for 10 minutes.

While the tomatoes are cooking, in a small saute pan over medium heat combine wine, butter, lemon juice and seasonings (garlic salt, cumin, oregano, italian seasoning).Bring to a boil then let it simmer for 5-6 minutes. To finish, see plating.

Plating:

Place your extra couscous/olives/peppers in a circle on the plate. Place a full tomato on top of that mixture towards the back half of the circle. Take 1/2 of your white wine sauce and pour over full tomato and everything else, repeat for other tomato. Serve and enjoy!