Meatless Monday - Quick Couscous Stuffed Tomatoes
The cooler weather is starting to move into many parts of the country as summer is giving up her hold. We are now trying to use up the last spoils of the summer garden before the autumn crops take over entirely. Of course this is a recipe that you should bookmark and come back to a few times next summer while you can get great tasting tomatoes.
You can find hundreds of different recipes for stuffed tomatoes, many of them include baking the tomatoes in the oven with lots of cheese bubbling out of them. Doesn't that sound good? Maybe I'll try something like that one day soon but for now I'm still not ready to turn on the oven and heat up the house and I'm not ready to give up that fresh tomato taste. So this recipe is heavy on fresh flavor and a quick, easy meal. You can even make the couscous a head of time. If you can't or don't want to eat pasta try a hearty grain.
Ingredients:
4 large ripe tomatoes
1 cup couscous, cooked
1/4 cup feta cheese, diced or crumbled
1/4 cup fresh basil
2 tsp fresh mint leaves, chopped
Directions:
Cut the top off of the tomato and scoop out the insides with a spoon but try to leave the fruit at the skin in tact. Chop the tomato insides and place in a medium bowl with the couscous, feta and herbs. Mix well then return it the hollowed out tomato. Serve and enjoy.
Plate by Lora Rust.
Check out the gallery page - Future Relics Gallery by Lori Buff
You can find hundreds of different recipes for stuffed tomatoes, many of them include baking the tomatoes in the oven with lots of cheese bubbling out of them. Doesn't that sound good? Maybe I'll try something like that one day soon but for now I'm still not ready to turn on the oven and heat up the house and I'm not ready to give up that fresh tomato taste. So this recipe is heavy on fresh flavor and a quick, easy meal. You can even make the couscous a head of time. If you can't or don't want to eat pasta try a hearty grain.
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| Quick Couscous Stuffed Tomato |
4 large ripe tomatoes
1 cup couscous, cooked
1/4 cup feta cheese, diced or crumbled
1/4 cup fresh basil
2 tsp fresh mint leaves, chopped
Directions:
Cut the top off of the tomato and scoop out the insides with a spoon but try to leave the fruit at the skin in tact. Chop the tomato insides and place in a medium bowl with the couscous, feta and herbs. Mix well then return it the hollowed out tomato. Serve and enjoy.
Plate by Lora Rust.
Check out the gallery page - Future Relics Gallery by Lori Buff
It tastes even better.
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