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- 4 large ripe tomatoes - 1 cup couscous - 1 ½ cups vegetable broth - 1 tablespoon olive oil - Zest and juice of 1 lemon - 2 tablespoons fresh parsley, finely chopped - 1 tablespoon fresh basil, finely chopped - 1 clove garlic, minced - Salt and pepper to taste - ¼ cup feta cheese, crumbled (optional) To make Lemon Herb Couscous Stuffed Tomatoes, you need fresh ingredients. First, gather large ripe tomatoes. They should be firm and bright in color. Next, you will need couscous. It cooks quickly and is fluffy. The vegetable broth adds flavor. Use good quality broth for the best taste. Olive oil is essential for richness. Lemon zest and juice bring brightness to the dish. Fresh parsley and basil give it a nice herbal flavor. You also need garlic for a wonderful aroma. Don’t forget salt and pepper to enhance the taste. If you like, add feta cheese for a creamy touch. - Medium saucepan - Baking dish - Spoon for hollowing tomatoes - Fork for fluffing couscous - Mixing bowl You also need some kitchen tools to make this dish. A medium saucepan is necessary for cooking couscous. A baking dish holds the stuffed tomatoes while baking. Use a spoon to hollow out the tomatoes. This step is important to hold all the stuffing. A fork is great for fluffing the couscous. Lastly, a mixing bowl helps combine all the ingredients well. Having these tools ready makes cooking easier and more enjoyable. This dish is simple and fun to prepare! {{ingredient_image_2}} - Preheat the oven to 375°F (190°C). - Carefully slice off the tops of each tomato. Scoop out the insides gently with a spoon. This creates a hollow shell for your stuffing. If you'd like, save the pulp for later. Place the tomatoes upside down on a paper towel. This helps drain any extra liquid. - In a medium saucepan, bring 1 ½ cups of vegetable broth to a boil over medium heat. - Stir in 1 cup of couscous. Cover the pot and remove it from the heat. Let it sit undisturbed for about 5 minutes. This allows the couscous to soak up all the broth. - After 5 minutes, fluff the couscous gently with a fork. Transfer it to a mixing bowl. - To the fluffed couscous, add 1 tablespoon of olive oil, the zest and juice of 1 lemon, 2 tablespoons of chopped parsley, 1 tablespoon of chopped basil, and 1 clove of minced garlic. Season with salt and pepper to taste. Mix everything well. This ensures all the flavors blend beautifully. - If you saved the tomato pulp, chop it finely. Fold it into the couscous mixture for extra flavor and moisture. - Spoon the couscous mixture into each hollowed tomato. Press it down gently to pack the stuffing. - Arrange the stuffed tomatoes upright in a baking dish. Bake in the preheated oven for 20-25 minutes. The tomatoes should be soft and the tops lightly golden. If you like feta cheese, sprinkle it on top during the last 5 minutes of baking. - Once baked, remove the dish from the oven. Let the stuffed tomatoes cool slightly before serving. To avoid soggy tomatoes, make sure to drain them well after hollowing. Place each tomato upside down on a paper towel. This lets excess liquid escape. You want tomatoes to stay firm and hold the stuffing well. The best way to mix couscous ingredients is to add them step by step. First, fluff the couscous with a fork. Then, gently fold in the olive oil, lemon zest, and juice. Add the herbs and garlic last. This keeps the flavors bright and fresh. For vibrant serving suggestions, arrange your stuffed tomatoes on a colorful plate. Use a mix of colors to make the dish pop. Drizzle a little extra olive oil on top. This adds shine and flavor. Garnishing tips include using fresh herbs like parsley or basil. Sprinkle them on top for a fresh look. You can also drizzle a touch of balsamic glaze for extra flair. To adapt cooking time based on tomato size, keep an eye on them. Smaller tomatoes need less time, about 15-20 minutes. Larger ones take around 25-30 minutes. Check for softness and a lightly golden top to know they are ready. Pro Tips Choose Ripe Tomatoes: Select large, ripe tomatoes for the best flavor and texture. They should be firm but slightly soft to the touch. Customize Your Herbs: Feel free to mix and match herbs based on your preference. Fresh thyme or oregano can also add a delightful twist. Experiment with Cheese: If feta isn't your style, try goat cheese or mozzarella for a different flavor profile that complements the dish. Perfect Cooking Time: Keep an eye on the tomatoes while baking. Overbaking can lead to mushy tomatoes, so remove them once they are soft and slightly golden. {{image_4}} You can change up the filling in your stuffed tomatoes. For a hearty meal, add proteins like cooked chicken or chickpeas. Both options mix well with couscous and give a nice boost. If you prefer vegetarian choices, try adding black beans or lentils. These will add protein and fiber to your meal. To kick up the taste, use spices like cumin or paprika. These add warmth and a bit of zing. You can also try new herbs like thyme or oregano. These herbs work well with lemon and make the dish even fresher. Mixing in a dash of red pepper flakes gives a delightful kick. If you need a gluten-free option, substitute couscous with quinoa or rice. Both are great choices that still offer a nice texture. For a dairy-free version, skip the feta cheese or use a dairy-free cheese substitute. You still get all the yum without the dairy. To store leftovers, place your stuffed tomatoes in an airtight container. This keeps them fresh. You can enjoy them in the fridge for up to three days. Yes, you can freeze cooked stuffed tomatoes. To do this, let them cool completely first. Wrap each tomato in plastic wrap and place them in a freezer bag. This keeps them safe from freezer burn. They can last for up to three months in the freezer. To reheat, I suggest using the oven. Preheat it to 350°F (175°C). Place the tomatoes on a baking sheet and cover with foil. Heat for about 15-20 minutes. This method keeps the flavors and moisture intact. You can also use a microwave, but the oven gives better results. Can I make this recipe ahead of time? Yes, you can prepare the couscous stuffing a day in advance. Store it in the fridge. You can hollow the tomatoes early too. Just keep them in the fridge until you're ready to bake. This saves time when serving. Can I use any type of tomato? You can use other tomatoes, but large ones work best. Varieties like beefsteak or heirloom offer good size and flavor. Smaller tomatoes may not hold the stuffing well. How do I know when the tomatoes are done? Tomatoes are done when they are soft and slightly wrinkled. The tops should be golden. You can poke them gently; they should yield but not fall apart. What to do if my couscous gets clumpy? If couscous gets clumpy, it may need more liquid. Add a splash of broth or water and fluff it with a fork. Stir gently to break apart the clumps. What can I use instead of couscous? You can use quinoa, bulgur, or even rice. Each will add a different texture. Adjust cooking times based on the substitute you choose. Can I omit the feta cheese? Yes, you can skip the feta cheese if you prefer. The dish will still be tasty. You might consider adding extra herbs or a sprinkle of nutritional yeast for flavor. This blog post guide shows you how to make delicious stuffed tomatoes. You need fresh tomatoes, couscous, and simple kitchen tools for success. Follow the steps to prepare, cook, and present your dish perfectly. With tips for storing and reheating, your meal remains tasty. Remember to explore various stuffing options and flavor enhancements. Enjoy the fun of cooking and share your tasty results with friends and family. Now, you can impress everyone with your cooking skills and have a great meal!

Lemon Herb Couscous Stuffed Tomatoes

A delicious and vibrant dish featuring tomatoes stuffed with a flavorful couscous mixture infused with lemon and fresh herbs.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 200 kcal

Ingredients
  

  • 4 large ripe tomatoes
  • 1 cup couscous
  • 1.5 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 whole lemon (zest and juice)
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh basil, finely chopped
  • 1 clove garlic, minced
  • to taste salt and pepper
  • 0.25 cup feta cheese, crumbled (optional)

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Carefully slice the tops off each tomato and gently scoop out the insides using a spoon. Create a hollow shell in each tomato for the stuffing. If desired, set aside the pulp for later use. Once hollowed, place the tomatoes upside down on a paper towel to allow excess liquid to drain.
  • In a medium saucepan, bring the vegetable broth to a boil over medium heat. Once boiling, stir in the couscous, cover the pot, and remove it from the heat. Let it sit undisturbed for about 5 minutes, allowing the couscous to absorb all the liquid.
  • After 5 minutes, fluff the couscous gently with a fork and transfer it to a mixing bowl.
  • To the fluffed couscous, add the olive oil, lemon zest, lemon juice, chopped parsley, chopped basil, minced garlic, salt, and pepper. Mix thoroughly to ensure all the ingredients meld together beautifully.
  • If you chose to save the tomato pulp, finely chop it and fold it into the couscous mixture for added flavor and moisture.
  • With care, spoon the couscous mixture into each hollowed tomato, pressing it down gently to ensure the stuffing stays packed.
  • Arrange the stuffed tomatoes upright in a baking dish. Bake in the preheated oven for 20-25 minutes, or until the tomatoes are soft and the tops are lightly golden. If using feta cheese, sprinkle it on top of the tomatoes during the last 5 minutes of baking for a delicious, melty finish.
  • Once baked, remove the dish from the oven and allow the stuffed tomatoes to cool slightly before serving to enhance flavors.

Notes

Serve on a colorful plate with a drizzle of olive oil and extra herbs for presentation.
Keyword couscous, healthy, stuffed tomatoes, vegetarian