Empty My Fridge
Mediterranean Stuffed Tomatoes - Easy Couscous Recipe!
Ingredients
- Tomato4
- Olive oil3–4 tbsp
- Couscous½ cups
- Vegetable broth1 cup
- Scallion · thinly sliced4–5
- Garlic · grated3
- Spinach · roughly chopped6 oz
- Kalamata olive · pitted chopped10
- Feta cheese4 oz
- Saltto taste
- Black pepper · crackedto taste
- Mint · finely chopped2 tbsp
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the tops off the tomatoes and set them aside. Scoop out the pulp and finely chop it.
- Place the tomatoes in a baking dish, drizzle with olive oil and season the insides with salt.
- In a skillet over medium heat, cook the scallions for 3 to 4 minutes until softened. Add the garlic and cook for a few seconds until warm.
- Add the chopped tomato pulp and cook for about 10 minutes until it breaks down and is soft.
- Add the couscous, salt, pepper, vegetable broth and spinach. Bring to a boil, cover, then turn off the heat and let stand 5 minutes.
- Fluff the couscous with a fork and taste. Stir in the feta, olives and parsley, and adjust the seasoning.
- Fill the tomatoes with the couscous mixture.
- Bake on the centre rack for 20 minutes.
Summarized from Dimitra's Dishes's video. Watch it for the details.
More recipes with
GarlicCheeseTomatoScallionSpinachOliveFeta cheeseKalamata olive
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