These Mediterranean Couscous Stuffed Tomatoes make the perfect vegetarian summer dinner. Light and full of flavor, you won't even miss the meat. And if you did or have a husband who doesn't think its a meal unless there is meat, you could always throw in some browned ground turkey or chicken.
So back to these tomatoes. They are stuffed with a delicious combination of fluffy couscous, mushrooms, zucchini, olives, parsley, oregano, garlic, and lots of salty creamy feta cheese. You could add roasted red peppers, red onion, eggplant, or any other Mediterranean ingredients you have at home. And I sometimes replace half the couscous with chickpeas for some added protein and fiber. Then everything is baked in the oven so the tomatoes soften ans the feta gets warm and melty and dinner is ready. It's also a great side dish, just make the serving size one tomato instead of two.
Mediterranean Couscous Stuffed Tomatoes
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- 8 U tomatoes
- 1 cup dry couscous
- 1 tbsp. olive oil
- 2 U garlic cloves, minced
- 1/2 cup mushrooms, diced
- 1 U zucchini, diced
- 1/4 cup parsley
- 1 tsp. oregano
- 1/4 cup black olives, chopped
- 1 cup reduced fat feta cheese
- Salt and pepper
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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