Best 5 Couscous Stuffed Tomatoes Recipes

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Couscous stuffed tomatoes are a versatile and delicious dish that can be enjoyed for lunch or dinner. The combination of juicy tomatoes, fluffy couscous, and flavorful spices creates a satisfying and nutritious meal. The best recipe for couscous stuffed tomatoes strikes a balance between the tartness of the tomatoes, the nutty flavor of the couscous, and the aromatic herbs and spices. Whether you prefer a vegetarian version or one with ground meat, there are countless variations to suit your taste. With just a few simple ingredients and a bit of prep time, you can create a delightful dish that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

COUSCOUS STUFFED CHICKEN BREAST WITH FETA, SUN-DRIED TOMATOES AND KALAMATA OLIVES



Couscous Stuffed Chicken Breast with Feta, Sun-Dried Tomatoes and Kalamata Olives image

Provided by Guy Fieri

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 20

1 tablespoon olive oil
2 cloves garlic, minced
1/8 teaspoon red pepper flakes
4 tablespoons sun-dried tomatoes, drained and chopped
4 tablespoons kalamata olives, chopped
2 cups chicken stock
1 (10-ounce) box couscous
Salt and pepper
1/2 pound feta cheese, crumbled
4 (6-ounce) boneless, skinless chicken breasts
Salt and freshly ground black pepper
1 tablespoon olive oil
1 tablespoon butter
2 cloves garlic, minced
1/2 cup white wine
1/2 lemon, juiced
6 tablespoons julienned sun-dried tomatoes
4 tablespoons roughly chopped kalamata olives
2 tablespoons butter
1/4 pound feta cheese, crumbled, for garnish

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.

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.

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.

ROASTED TOMATOES STUFFED WITH COUSCOUS, CHANTERELLES AND PINE NUTS



Roasted Tomatoes Stuffed With Couscous, Chanterelles And Pine Nuts image

Provided by Molly O'Neill

Categories     side dish

Time 35m

Yield Four servings

Number Of Ingredients 14

9 small ripe tomatoes
2 tablespoons olive oil
8 garlic cloves
8 sprigs thyme
8 sprigs tarragon, plus 1 teaspoon minced
8 bay leaves
8 basil leaves
1 cup cooked couscous
8 chanterelle mushrooms, quartered and sauteed
1 tablespoon toasted pine nuts
1 tablespoon peeled and finely diced cucumber
1 tablespoon corn kernels, sauteed
1 teaspoon chopped chives, plus 16 whole chives
1 teaspoon chopped mint

Steps:

  • Preheat oven to 325 degrees. Peel tomatoes. Mince one tomato and set aside. Cut a 3/4-inch slice from the bottom of the others, reserving these pieces to serve as lids. Scoop out seeds and center flesh. Rub the insides with 1 tablespoon of olive oil; place a garlic clove, a sprig of thyme, a sprig of tarragon, a bay leaf and a basil leaf into each. Put the lids on and bake until they begin to soften, but still maintain their shape, 10 to 12 minutes. Remove from oven and discard garlic and herbs.
  • In a double boiler, warm the couscous. Add the minced tomato, chanterelles, pine nuts, cucumber and corn and stir. Add 1 tablespoon of oil, the chopped chives, the minced tarragon and mint and stir. Spoon into the tomatoes, reheat in the oven and serve two to a plate garnished with whole chives.

Nutrition Facts : @context http, Calories 299, UnsaturatedFat 7 grams, Carbohydrate 47 grams, Fat 9 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 23 milligrams, Sugar 6 grams

COUSCOUS-STUFFED TOMATOES



Couscous-Stuffed Tomatoes image

Number Of Ingredients 11

4 medium ripe tomatoes
FOR THE STUFFING:
1/4 cup quick-cooking couscous
1/2 cup crumbled feta cheese
6 Kalamata olives, pitted and finely chopped
1 tablespoon extra-virgin olive oil
1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped fresh basil
1/4 teaspoon minced garlic
kosher salt
freshly ground black pepper

Steps:

  • Cut a 1/2 inch slice off the top of each tomato reserve the tops. With a small knife cut around the inside of the fleshy part of the tomato (do not cut through the bottom of the tomato) to within 1/2 inch of the skin. With a teaspoon, scoop out the tomato flesh, leaving about 1/2 inch of the flesh attached to the skin. Discard the juice and seeds to make room for the stuffing. Turn the tomatoes, cut side down, on a plate lined with paper towels to drain while you prepare the stuffing.TO MAKE THE STUFFING: In a small saucepan bring 1/3 cup water to a boil and add the couscous. Stir to combine. Cover and remove from the heat. Allow the couscous to absorb the liquid for about 5 minutes. Fluff the couscous with a fork and transfer to a medium bowl. Add the remaining stuffing ingredients, including salt and pepper to taste, and stir to blend. Spoon the stuffing into the tomatoes. Replace the tops.Grill the stuffed tomatoes over Direct Medium heat until the tomatoes are blistered and the cheese is melted, about 5 minutes. Carefully remove from the grill with a wide spatula. Serve warm.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves

Tips:

  • Choose ripe, firm tomatoes for stuffing. Beefsteak, Roma, and plum tomatoes work well.
  • To easily remove the tomato core, use a sharp paring knife to cut a circle around the stem. Then, use a melon baller or teaspoon to scoop out the pulp and seeds.
  • For a vegetarian stuffing, use a combination of cooked lentils, quinoa, vegetables, and herbs.
  • For a meat-based stuffing, use a combination of cooked ground beef, lamb, or turkey, vegetables, and herbs.
  • Season the stuffing to taste with salt, pepper, and other spices.
  • Bake the stuffed tomatoes in a preheated oven until the tomatoes are tender and the stuffing is cooked through.
  • Serve the stuffed tomatoes hot or at room temperature.

Conclusion:

Stuffed tomatoes are a delicious and versatile dish that can be enjoyed for lunch, dinner, or as an appetizer. They are easy to make and can be tailored to your own taste preferences. With a variety of stuffing options, you can create a dish that is both satisfying and nutritious. So next time you are looking for a new and exciting way to enjoy tomatoes, give stuffed tomatoes a try.

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