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
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.
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.
We recommend organic ingredients when feasible.