This recipe for Easy Couscous Stuffed Tomatoes is such a great way to close out summer! To be honest, I was a little worried my kids wouldn’t like this one (they’ve turned down feta cheese many times before), but I just held my breath and didn’t say a word. And before I knew it, their plates were empty – score! Serve it along with The Best Whole Chicken in the Crock Pot and a simple spinach salad for a super quick and easy weeknight meal. Enjoy :)
Sponsor Shoutout: Plan to Eat
Speaking of the end of summer, it’s the perfect time of year to get organized and back on track! And our meal organization and planning partner, Plan to Eat, is a great way to do just that. Their website helps you organize your recipes (from blogs, cookbooks, or recipe cards) and keep track of what meals you want to make. Then it will automatically generate your grocery list from those recipes. They’ve got a great, quick video that explains their service in detail, and you can also check out their website to try their free 30-day trial.
Easy Couscous Stuffed Tomatoes
This recipe for Easy Couscous Stuffed Tomatoes is a great way to close out summer! Served with crock pot chicken and spinach salad, it's a quick meal.
Ingredients
- 1 cup whole-wheat couscous, uncooked
- 4 tomatoes, large
- 1/2 cup feta cheese, crumbled
- 1 clove garlic, minced
- 1/2 teaspoon oregano
- 1/2 teaspoon lemon zest
- 1/4 teaspoon salt
- pepper, to taste
- 1/3 cup whole-wheat breadcrumbs
- 1 tablespoon olive oil
Instructions
-
Preheat oven to 375 degrees F. In a medium pot, cook the couscous according to package directions.
-
Meanwhile, slice the tops off the tomatoes and scoop out the pulp. You can save the pulp for another recipe (like tomato bisque!) or discard. Place prepared tomatoes in a rectangular baking dish and set aside.
-
In a large bowl, combine the feta, garlic, oregano, lemon zest (if you don't have a zester or a microplane, try the smallest holes on your cheese grater), salt, and pepper. Add the couscous when ready and stir until well combined.
-
Divide the couscous mixture among the 4 tomatoes (you may need to pack it in with the back of a spoon to fit it all).
-
In a small bowl, toss the bread crumbs with the olive oil and sprinkle the crumbs on top of the stuffed tomatoes. Bake for 18 to 20 minutes or until golden brown on top.
Recipe Notes
We recommend organic ingredients when feasible.
Nutrition Facts
Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!
The Best Okra I’ve Ever Had!
Other Posts You Might Like
Do you have any replacements for wheat flour in your recipes for those of us who are gluten free?
Hi there. This post will help: https://www.100daysofrealfood.com/2012/06/28/food-allergies/. Outside of this post, you can find some really good whole grain gluten free flour blends.
I guess I’ve fount what we’ll have for dinner tonight, these tomatoes look delicious and I’m telling you, we have a lot of tomatoes this year. We already wonder what to do with all of them. Guess a quick oven-baked meal wouldn’t hurt.
Greetings from UK!
Is there something else to use in place of the feta cheese? I can’t do dairy and many times just eliminate it from the recipe.
Hi Sara. You could replace it with a cheese you prefer or eliminate it.
Could I make this with peppers instead? How long would I cook it for?
Hi Claire. I think it would work well with peppers. You would probably need to lengthen the cook time somewhat until the peppers are tender.