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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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.
Preheat the oven to 375 degrees. Carefully cut off the tops of the tomatoes and scoop out the insides.
Heat the olive oil over medium high heat. Add the garlic, mushrooms, and zucchini. Cook for 6-8 minutes until tender.
Toss together the vegetables, couscous, parsley, oregano, black olives, and half the feta cheese. Taste and season with salt and pepper.
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.
* 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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