Use meat tomatoes
Large, solid meat tomatoes can be more easily hollowed out and are more stable than very juicy, thin-walled varieties.
Mediterranean Recipe
Stuffed tomatoes with couscous and herbs
For filled tomatoes, the pulp is collected and stirred into the couscous filling. Parsley, mint, spring onion and lemon give the vegetarian dish freshness.
Total time
55 min
Calories
375 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
Stable filling of tomatoes without drying the filling
After caving out, the tomatoes rest a little water upside down. This prevents them from decaying in the form. Couscous is only pre-squeezed and additionally absorbs tomato juice when baking. Fill the fruits loosely instead of stuffing them firmly so that the grains remain juicy and airy.
Mediterranean Cuisine
Vegetarian Dinners
Lunch
Summer Recipes
Recipe
Stuffed tomatoes with couscous and herbs
Large summer tomatoes are filled with lemon couscous, paprika, feta and many herbs. In the oven they remain juicy while the surface is slightly browning.
Ingredients
4 servings
Method
-
1
Scaf out tomatoes
Cut off a lid from the tomatoes. Dissolve the flesh with a spoon, chop coarsely and store it. Slightly salt the tomatoes inside and drain over the head for 10 minutes.
-
2
Let Couscous Source
Fill the couscous with hot vegetable broth, cover it and let it swell for 8 minutes. Then loosen thoroughly with a fork.
-
3
Mix filling
Chopped tomato meat, peppers, spring onions, feta, herbs, lemon abrass and juice, 2 tbsp olive oil and garlic under the couscous. Season vigorously.
-
4
Fill tomatoes
Preheat the oven to 190 °C top/bottom heat. Put tomatoes in an oiled shape, fill in the couscous loosely and place the lid slightly offset.
-
5
Cook in the oven
Sprinkle the tomatoes with the remaining olive oil and bake for 25 to 30 minutes until they are soft, but keep their form. Leave to rest for 5 minutes before serving.
Kitchen know-how
Tips for Stuffed tomatoes with couscous and herbs
Spice filling vigorously
When cooking, add juice to the couscous and soften the seasoning. Therefore, the unbaked filling can taste clearly lemon, herbs and pepper.
Variations
How to adapt this recipe
Leave the feta away and mix 120 g of washed chickpeas and 2 tbsp roasted pine nuts under the couscous.
Fine Bulgur can replace Couscous in the same amount. Note the swell time on the pack and add a little more broth if needed.
Nutrition per serving
375kcal
48.0 gCarbohydrates
13.0 gProtein
15.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Stuffed tomatoes with couscous and herbs
Large meat tomatoes with solid flesh are ideal. They provide enough space and burst in the oven less quickly than very ripe, soft tomatoes.
Prepare tomatoes and stuffing separately up to a day before. Fill them before baking so that the couscous does not absorb too much juice.
Spread it around the tomatoes in the form and add two to three tablespoons of broth. It becomes slightly crispy when baking.
A yoghurt lemon dip or a simple leaf salad complements the filled tomatoes without covering the herb filling.
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