Stuffed tomatoes with couscous

Name: Stuffed tomatoes with couscous - Vladelina K.
Ingredients: 250 g couscous 100 g grated cheese 1/2 tsp dried basil 1 green onion (finely chopped) 1/4 tsp salt 1 tbsp olive oil 6 medium tomatoes (750 g) for boiling the pasta: 1.5 l

Pasta/Pizza - Stuffed tomatoes with couscous by Vladelina K. - Recipia

Stuffed tomatoes with couscous are a simple dish to prepare when you want to combine tomatoes, basil, onion, and cheese. The couscous is cooked separately, then mixed with the other ingredients and stuffed into hollowed-out tomatoes. After 15 minutes in the oven, the tomatoes are ready to be served on their own or alongside another dish. An important detail noted with this quantity: the filling does not fit entirely into the 6 medium tomatoes specified in the original recipe. To use the entire mixture, it’s better to double the number of tomatoes or choose larger ones. Quick Info Preparation time: not specified in the original recipe Cooking time: 5 minutes for couscous Baking time: 15 minutes Total cooking and baking time: approximately 20 minutes, not including ingredient preparation time Servings: 6 tomatoes, with the note that more tomatoes or larger ones are needed for the entire filling Difficulty: easy Recipe type: appetizer, warm snack, or side dish Ingredients 250 g couscous 100 g grated cheese 1/2 teaspoon dried basil 1 green onion, finely chopped 1/4 teaspoon salt 1 tablespoon olive oil 6 medium tomatoes, approximately 750 g For boiling the couscous: 1.5 liters water 1/4 teaspoon salt 1 teaspoon olive oil For finishing: A little olive oil for greasing the dish and drizzling over the tomatoes You can also use fresh basil instead of dried. In this case, chop it finely and add it to the filling along with the green onion and cheese. Preparation Method 1. Boil the couscous in 1.5 liters of hot water, to which you’ve added 1/4 teaspoon of salt and 1 teaspoon of olive oil. Let it boil for 5 minutes. 2. Drain the couscous and rinse it under cold running water. Place it in a pot and mix it with the tablespoon of olive oil. The oil helps prevent the grains from sticking together. 3. Add the finely chopped green onion, basil, grated cheese, and the remaining salt, which is 1/4 teaspoon. Mix until the ingredients are evenly distributed. 4. Preheat the oven to 190 degrees Celsius. 5. Wash the tomatoes and cut a small cap off the top. Hollow out the insides with a teaspoon, being careful not to break the walls of the tomatoes. The pulp removed is not used in this recipe’s filling. 6. Fill each tomato with the couscous mixture. There’s no need to press the filling too hard; just place it inside and leave room for the cap. 7. Replace the cap on each tomato and arrange them in a dish greased with olive oil. 8. Drizzle a little olive oil on top, then place the dish in the oven. 9. Bake the tomatoes for 15 minutes at 190 degrees Celsius. 10. Serve them warm, either on their own or as a side dish. Before starting, keep in mind the amount of filling. The 6 medium tomatoes, totaling approximately 750 g, are not enough for the entire mixture made from 250 g of couscous. You can use larger tomatoes or double the number of tomatoes. If there is leftover filling, it can be served separately, but for the complete version of the recipe, it’s more practical to prepare enough tomatoes from the start. Why I make this recipe often I love the simple combination of couscous with tomatoes, basil, green onion, and cheese. It’s easy to prepare without many steps, and the tomatoes can be served on their own or alongside a main dish. It’s also a recipe that can easily be adapted in terms of servings, as long as you choose enough tomatoes for the amount of filling. Tips Choose tomatoes that are firm enough to hold their shape after hollowing and baking. Very soft ones may break more easily when filling. Hollow out the tomatoes carefully and do not thin the walls too much. A teaspoon is suitable for this task, as it allows you to gradually scoop out the pulp. The couscous must be drained and rinsed before being mixed with the other ingredients. After rinsing, let it drain well so that the filling doesn’t become too wet. Don’t forget to divide the salt. Some goes into the boiling water, and the other part is added to the couscous mixture. In the dish, the tomatoes should be arranged so that they stand as stable as possible. The caps are placed back on after filling, before drizzling oil on top. Substitutions Dried basil can be replaced with fresh basil, finely chopped. The recipe source mentions this possibility, and the flavor will be fresher. The cheese used is grated, as indicated in the recipe. No other cheese is necessary to prepare the basic version. The oil used is olive oil, both in the water for couscous and in the mixture and for greasing the dish. It’s recommended to keep this division, as each quantity has a role in its respective stage. Variations You can prepare the recipe with larger tomatoes without changing the amount of filling. This is the simplest solution if you want to use all 250 g of couscous. Another option is to double the number of medium tomatoes. This way, the filling is distributed in smaller portions, and the tomatoes don’t have to be very large. For a version with a more pronounced basil flavor, fresh basil can be used instead of dried, without changing the other ingredients or steps. Serving Ideas Stuffed tomatoes can be served as is, immediately after baking. They are also suitable as a side dish alongside a main course. If you prepare more tomatoes, you can arrange them on a platter and serve them individually, each with its own cap. For a simple meal, they can be placed directly in the dish in which they were baked. Frequently Asked Questions Why doesn’t all the filling fit in 6 tomatoes? The quantity of 250 g of couscous produces more filling than the 6 medium tomatoes can hold, totaling approximately 750 g. Use larger tomatoes or double their number to utilize the entire mixture. Can I use fresh basil? Yes. Fresh basil can replace dried basil. Chop it finely and add it to the mixture along with the green onion and grated cheese. How long do the tomatoes bake? The tomatoes bake for 15 minutes in a preheated oven at 190 degrees Celsius. Before baking, they are filled with couscous, covered with the cut caps, and drizzled with a little olive oil. Can the leftover couscous be served separately? Yes. If you have more filling than fits in the tomatoes, it can be served separately. However, to prepare the recipe exactly as a stuffed version, it’s better to use enough tomatoes. Is it necessary to rinse the couscous? Yes, in the steps of this recipe, the couscous is drained and rinsed under cold running water after boiling for 5 minutes. It is then mixed in the pot with olive oil. Nutritional Values The values below are estimates and are calculated for the entire quantity of ingredients, divided into 6 servings. They may vary depending on the type of couscous, cheese, and the size of the tomatoes. For one serving, which is approximately one-sixth of the recipe: Calories: approximately 260 kcal Protein: approximately 10 g Carbohydrates: approximately 43 g Fat: approximately 8-9 g Fiber: approximately 3-4 g The estimate includes the couscous, cheese, olive oil, and tomatoes. If you use more tomatoes and divide the same filling into more servings, the nutritional values for each tomato will be lower. Storage and Reheating If there are leftover stuffed tomatoes, store them in the refrigerator in a covered container. It’s best to consume them soon, as the tomatoes may lose their texture after sitting. To reheat, place them back in the oven until warm. Avoid overheating, as the tomatoes can become mushy, and the couscous may change texture. The leftover couscous can also be stored in the refrigerator in a covered container and served cold or reheated.

Stuffed tomatoes with couscous

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