Mediterranean Couscous Stuffed Tomatoes

By on
Jump to Recipe keyboard_arrow_down
331 CALORIES 48g CARBS 9g FAT 16g PROTEIN
8
Freestyle™ SmartPoints™ New!
(8 Old SmartPoints™)
(9 PointsPlus®)

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.

The Recipe
Mediterranean Couscous Stuffed Tomatoes

Mediterranean Couscous Stuffed Tomatoes

PREP TIME: 15 Min
COOK TIME: 15 Min
TOTAL TIME: 30 Min
  • printPrint Recipe
  • file_downloadDownload PDF

Ingredients

US METRICS
  • 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

Like this Recipe? Try our Meal Plans!

  • Weekly Meal Plans
  • Easy Shopping List
  • Healthy, Low Carb, & Vegetarian
  • Nutritional Information and Points

Instructions

(Hide Photos)
1

Cook the couscous according to package directions. For most couscous, using a 2:1 ratio, you add boiling water or broth to the couscous in a bowl. Stir and cover. Let rest for 5 minutes and then fluff with a fork.

2

Preheat the oven to 375 degrees. Carefully cut off the tops of the tomatoes and scoop out the insides.

3

Heat the olive oil over medium high heat. Add the garlic, mushrooms, and zucchini. Cook for 6-8 minutes until tender.

4

Toss together the vegetables, couscous, parsley, oregano, black olives, and half the feta cheese. Taste and season with salt and pepper.

5

Fill the tomatoes with the couscous mixture.Top with remaining feta. Place in a baking dish and bake for 15 minutes or until tomatoes are tender.

Nutritional Facts
Serving Size: 2 tomatoes
Amount Per Serving
Calories 331
Calories from Fat 84
% Daily Value *
Total Fat 9g
15%
Saturated Fat 3g
17%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 14mg
5%
Sodium 536mg
23%
Total Carbohydrate 48g
16%
Dietary Fiber 6g
26%
Sugars 9g
Protein 16g

* 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.

† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
0 Comments
On Mediterranean Couscous Stuffed Tomatoes
user image
Instagram
Did you make this?

Snap a picture and show us what you made on Instagram or Facebook. Tag us using @SlenderKitchen or #slenderkitchen.