Best 3 Couscous Stuffed Tomatoes With Currants And Herbs Recipes
**Couscous Stuffed Tomatoes with Currants and Herbs: A Delightful Fusion of Flavors**
Embark on a culinary journey to the Mediterranean with our tantalizing recipe for Couscous Stuffed Tomatoes with Currants and Herbs. This vibrant dish combines the delightful flavors of juicy tomatoes, fluffy couscous, tangy currants, and a medley of aromatic herbs. Treat your palate to a symphony of textures, from the tender tomatoes and succulent currants to the fluffy couscous and crispy herb crust. This recipe is not only a feast for the senses but also a testament to the culinary artistry that can be achieved with simple, fresh ingredients. Whether you're a seasoned cook or just starting your culinary adventures, this dish promises to impress with its vibrant colors, delightful aromas, and unforgettable taste. So, gather your ingredients, preheat your oven, and let's embark on a culinary adventure that will leave you craving for more.
HERB COUSCOUS STUFFED TOMATOES
I have had a similar dish but rice was used as an entree/starter at a restaurant and this one looks good, from Super Food Ideas. To make vegetarian use vegetable stock.
Provided by ImPat
Categories Grains
Time 20m
Yield 4 stuffed tomatoes, 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 220C (200C fan forced).
- Slice tops from the tomatoes and reserve.
- Using a teaspoon, scoop out flesh and seeds and place tomatoes and tops on a baking tray and bake for 8 to 10 minutes or until just tender.
- Place couscous and currants in a heatproof bowl.
- Place stock and lemon juice in a microwave safe jug and microwave on high (100%) for 30 to 40 secons or until heated through.
- Stir stock mix into couscous mix and cover and stand for 5 minutes and then using a fork, stir to separate grains.
- Add almonds basil, parsley, chives and oil and season with salt and pepper and stir to combine.
- Divide couscous mix between tomato shells and replace top and serve.
Nutrition Facts : Calories 112, Fat 2.8, SaturatedFat 0.3, Cholesterol 0.5, Sodium 36.9, Carbohydrate 19, Fiber 2.7, Sugar 5.2, Protein 3.9
COUSCOUS-STUFFED TOMATOES WITH CURRANTS AND HERBS
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.
COUSCOUS STUFFED TOMATOES
I started craving stuffed tomatoes for lunch today, but nothing already posted sounded really good. I got a lot of inspiration from all the various stuffed tomato recipes, went through my cupboards, and came up with this. Hope you enjoy as much as I did! The artichoke heart can either be fresh, from a can, or from fozen and thawed. This would make a lovely vegetarian lunch if you use vegetable broth, or even a lovely side dish for dinner.
Provided by CraftScout
Categories Low Cholesterol
Time 10m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Heat chicken stock or vegetable broth and olive oil to boiling. Then pour over couscous and let sit for at least 5 minutes.
- Carefully cut top off of tomato. Scoop out pulp (reserve for later), sprinkle inside with a little salt and turn over on a rack to drain excess liquid.
- Chop artichoke heart, olives, and reserved tomato pulp.
- Fluff couscous and combine with srtichoke, olives, tomato pulp, and oregano. Taste and adjust seasonings to taste. Lightly pack stuffing mixture into tomato cup and enjoy your lunch!
Nutrition Facts : Calories 317.6, Fat 5.3, SaturatedFat 1, Cholesterol 3.6, Sodium 652.6, Carbohydrate 56.5, Fiber 10.4, Sugar 6.3, Protein 13.9
Tips:
- Choose ripe, firm tomatoes: This will ensure that they hold their shape during cooking and don't become too mushy.
- Use a sharp knife to cut the tomatoes: This will help to prevent them from tearing.
- Scoop out the tomato flesh carefully: Be careful not to tear the tomato skins.
- Season the tomato flesh before stuffing: This will help to add flavor to the filling.
- Use a variety of herbs and spices in the filling: This will give the filling more flavor and complexity.
- Moisten the couscous with boiling water: This will help to plump up the couscous and make it easier to work with.
- Stuff the tomatoes loosely: This will allow the couscous to expand during cooking.
- Bake the tomatoes at a high temperature: This will help to brown the tomatoes and give them a crispy texture.
- Serve the tomatoes hot or at room temperature: They are delicious either way.
Conclusion:
Couscous stuffed tomatoes are a delicious and easy-to-make dish that is perfect for a summer meal. They are also a great way to use up leftover couscous. With a few simple ingredients and a little bit of time, you can create a dish that is both flavorful and visually appealing. So next time you're looking for a new recipe to try, give couscous stuffed tomatoes a try. You won't be disappointed.
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