Oven stuffed tomatoes with couscous, peppers, feta, parsley and mint
Mediterranean Recipe

Stuffed tomatoes with couscous and herbs

For stuffed tomatoes, the pulp is collected and stirred into the couscous filling. Parsley, mint, spring onion and lemon add freshness to the vegetarian dish.

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Total time 55 min
Calories 375 kcal
Servings 4 servings
Difficulty Easy
By the Published Updated Editorially approved

Why this recipe works

Stable filling of tomatoes without drying the filling

After hollowing out, the tomatoes pull some water upside down, which prevents them from falling apart in the mould. Couscous is only pre-swollen and absorbs additional tomato juice when baked. Fill the fruits loosely instead of stuffing them tightly, 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 stuffed with lemon couscous, peppers, feta and many herbs. They remain juicy in the oven while the surface is lightly browned.

Ingredients

4 servings

Method

  1. 1

    Hollow out tomatoes

    Cut off the lid of the tomatoes. Remove the flesh with a spoon, chop coarsely and store. Season the tomatoes lightly inside and drain upside down for 10 minutes.

  2. 2

    Let couscous swell

    Pour hot vegetable stock over couscous, cover and leave to swell for 8 minutes, then loosen thoroughly with a fork.

  3. 3

    Mix the filling

    Add chopped tomato pulp, bell pepper, spring onions, feta, herbs, lemon grating and juice, 2 tbsp. olive oil and garlic to the couscous. Season to taste.

  4. 4

    Filling tomatoes

    Preheat the oven to 190 ° C. Place the tomatoes in an oiled dish, fill the couscous loosely and place the lids slightly offset.

  5. 5

    Cook in the oven

    Drizzle the stuffed tomatoes with the remaining olive oil and bake for 25 to 30 minutes until tender but still in shape. Let rest for 5 minutes before serving.

Kitchen know-how

Tips for Stuffed tomatoes with couscous and herbs

Use meat tomatoes

Large, firm meat tomatoes are easier to scoop out and stand more stable than very juicy, thin-walled varieties.

Season the filling vigorously

Tomatoes give off juice to the couscous when cooked and soften the flavour. The unbaked filling may therefore taste distinctly of lemon, herbs and pepper.

Variations

How to adapt this recipe

Leave the feta out and mix 120g rinsed chickpeas and 2 tbsp roasted pine nuts into the couscous.

Fine bulgur can replace couscous in equal quantities. Note the soaking time on the package and add a little more stock if necessary.

Nutrition per serving

375kcal
48.0 gCarbohydrates
13.0 gProtein
15.0 gFat

Values are estimates 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, firm flesh tomatoes are ideal, offering plenty of space and bursting less quickly in the oven than very ripe, soft tomatoes.

Prepare the tomatoes and filling separately up to a day before. Fill them before baking so that the couscous does not absorb too much juice.

Spread them around the tomatoes in the tin and add two to three tablespoons of stock. It will become slightly crispy when baked.

A yoghurt-lemon dip or a plain lettuce complements the stuffed tomatoes without covering the herb filling.

Keep cooking

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