This recipe is one I fall back on quite a bit. Roasting the tomatoes with the garlic and lemon before stuffing them, is the best way to heighten the flavor of the tomato.
I have swapped out Orzo Pasta for the Couscous with very good results. Another favorite is Bulgur Wheat. Both stand up to the herbs and cheese. Use what you have!
The Couscous salad is best at room temperature when stuffing the hot tomatoes. They will absorb that garlicy lemon flavor if you let them stand 15 minutes before serving.
Place them on a platter and serve with a big bowl of salad for a pretty lunch or dinner.
Couscous Stuffed Tomatoes
· 4 medium Tomatoes, stemmed and hollowed for stuffing
· Freshly ground black pepper
· Salt to taste
· 1 Tbs. extra-virgin olive oil
· 1 small cloves garlic, minced
· Zest of one Lemon
· One cup prepared Couscous
· 1/4 cup chopped Chives
· ¼ cup chopped Mint
· 1/2 cup crumbled Feta Cheese
· 1/4 cup pitted, chopped Kalamata olives
· Juice of a Lemmon (approximately 4 tablespoons of juice)
1. Preheat your broiler.
2. Core the tomatoes and scoop out the seeds and pulp.
3. Place the Tomatoes on a baking sheet and season with salt and pepper.
4. Drizzle with Olive Oil and sprinkle with the Garlic and Lemon Zest.
5. Broil the tomatoes for 5 minutes.
6. Fluff the couscous with a fork and add in the Lemon Juice, Olives, Mint, Chives and Feta Cheese, stirring until combined.
7. Spoon the Couscous salad into each broiled Tomato and serve, warm or at room temperature.
This can be adjusted to Vegetarian, or Vegan, by using veggie crumbles and vegan cheese products.
This can be a dinner entrée, or side dish, but I think it makes the perfect lunch. More fun to eat than a plain salad, I don’t mind having a small salad on the side of these tomatoes.
These work at room temperature, or chilled. I have made the Couscous Salad Tomatoes for brunches because they sit well at room temperature. The best part? I can make them in advance.
Change up the cheese to whatever you prefer and add whatever veggies you have in your fridge. Make it work for you, and your family’s taste. I usually have a variety of grains, olives and cheeses on hand.
Add these to your meal-prep rotation. They pack up well for lunches.