Warm stuffed tomato on couscous
Warm stuffed tomatoes filled with a mix of feta cheese and herbs are baked to perfection and served over fluffy couscous, complemented by fresh arugula. This elegant dish is simple to prepare and perfect for a light meal.
Cook time 10 min
Prep time 20 min
Ingredients:
1 onion1/3 cup italian salad dressing
4 tomatoes
1 cup feta cheese
1 tbsp olive oil
1/2 cup chicken gravy
1 cup couscous
1 tbsp fresh parsley
5 cups arugula
Warm stuffed tomatoes on couscous is a delightful and healthy dish that combines fresh ingredients for a satisfying meal. This recipe features juicy tomatoes stuffed with a flavorful mix of feta cheese and herbs, served on a bed of fluffy couscous and complemented with peppery arugula. Perfect for a light lunch or dinner, this dish is both elegant and easy to prepare.
Instructions:
- Preheat your oven to 375°F (190°C).
- Finely chop the onion and parsley.
- Slice off the tops of the tomatoes and carefully scoop out the insides to hollow them. Set aside the tomato insides for later use.
- In a medium skillet, heat the olive oil over medium heat.
- Add the chopped onion and sauté until it becomes translucent, about 5-7 minutes.
- While the onion is cooking, bring 1 cup of water to a boil in a medium saucepan.
- Add the couscous to the boiling water, cover, and remove from heat. Let it stand for 5 minutes, then fluff with a fork.
- In a mixing bowl, combine the cooked onion, feta cheese, and 1 tablespoon of the Italian salad dressing. Mix well.
- In a separate bowl, mix the couscous with the remaining Italian salad dressing and the chopped parsley.
- Fill each hollowed tomato with the cheese and onion mixture.
- Place the stuffed tomatoes in a baking dish.
- Pour the chicken gravy over the stuffed tomatoes.
- Place the baking dish in the preheated oven.
- Bake for 20-25 minutes or until the tomatoes are tender and the stuffing is heated through.
- While the tomatoes are baking, spread the arugula evenly on a serving platter.
- Once the tomatoes are done baking, carefully place them on top of the arugula.
- Spoon the couscous around the tomatoes.
- Garnish with any additional parsley if desired.
- Serve warm and enjoy your deliciously stuffed tomatoes on a bed of fluffy couscous and fresh arugula.
Warm stuffed tomatoes on couscous is a versatile and delicious dish that brings together the best of Mediterranean flavors. With its combination of tangy feta, fresh tomatoes, and hearty couscous, it's sure to become a favorite. Serve it as a main course for a light meal or as a side dish at your next gathering. Enjoy the fresh and vibrant taste of this easy-to-make recipe!
Warm stuffed tomato on couscous FAQ:
Bake the stuffed tomatoes at 375°F (190°C) for 20-25 minutes, or until the tomatoes are tender and the stuffing is heated through.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Yes, you can substitute feta cheese with crumbled goat cheese or queso fresco for a different flavor, or use a dairy-free cheese alternative if desired.
A medium-sized baking dish will work well for baking the stuffed tomatoes, ensuring there's enough space for them without crowding.
The tomatoes are done when they are tender and the stuffing is heated through; you should be able to pierce the skin easily with a fork.
Tips:
- Choose firm and ripe tomatoes to ensure they hold their shape during baking.
- You can substitute feta cheese with goat cheese for a different flavor profile.
- Don't overcook the couscous; it should be fluffy and not mushy.
- For added flavor, toast the couscous in a bit of olive oil before adding the chicken gravy.
- Garnish with additional fresh herbs like basil or dill for extra freshness.
Nutrition per serving
4 ServingsCalories 290kcal
Protein 13g
Carbohydrates 27g
Fiber 3.35g
Sugar 7g
Fat 18g
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