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Home » Recipes

Easy Couscous Stuffed Tomatoes Recipe

5 Average
This recipe for Easy Couscous Stuffed Tomatoes is a great way to close out summer! 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. The feta cheese mixed with couscous and topped with breadcrumbs really makes this a tasty dinner.
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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! Enjoy :)

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four tomoatos in a baking dish filled with couscous and topped with breadcrumbs.

Easy Couscous Stuffed Tomatoes

This recipe for Easy Couscous Stuffed Tomatoes is a great way to close out summer! 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. The feta cheese mixed with couscous and topped with breadcrumbs really makes this a tasty dinner.
5 Average
Prep Time: 20 minutes mins
Cook Time: 20 minutes mins
Total Time: 40 minutes mins
Course: Dinner, Sides
Cuisine: American
Method: Freezer Friendly
Diet: Egg Free, Peanut/Tree Nut-Free, Vegetarian
Print Recipe
Servings: 4 people
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Ingredients
  

  • 1 cup whole-wheat couscous (uncooked)
  • 4 tomatoes (large)
  • ½ cup feta cheese (crumbled)
  • 1 clove garlic (minced)
  • ½ teaspoon oregano
  • ½ teaspoon lemon zest
  • ¼ teaspoon salt
  • pepper (to taste)
  • ⅓ 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.

Notes

We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Easy Couscous Stuffed Tomatoes
Amount Per Serving
Calories 350 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g19%
Cholesterol 17mg6%
Sodium 409mg18%
Potassium 303mg9%
Carbohydrates 62g21%
Fiber 8g33%
Sugar 5g6%
Protein 13g26%
Vitamin A 1105IU22%
Vitamin C 19.2mg23%
Calcium 129mg13%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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1.2K shares

About Lisa Leake

Lisa is a wife, mother, foodie, blogger, and #1 New York Times Best-selling author who is on a mission to cut out processed food.

Comments

  1. Barbie says

    November 02, 2015 at 10:50 am

    Do you have any replacements for wheat flour in your recipes for those of us who are gluten free?

    Reply
    • Amy Taylor (comment moderator) says

      November 02, 2015 at 12:03 pm

      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.

      Reply
  2. Anthony the oven guy says

    September 11, 2015 at 6:42 am

    5 stars
    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!

    Reply
  3. Sara says

    September 09, 2015 at 11:11 am

    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.

    Reply
    • Amy Taylor (comment moderator) says

      September 15, 2015 at 4:20 am

      Hi Sara. You could replace it with a cheese you prefer or eliminate it.

      Reply
  4. Claire says

    September 03, 2015 at 4:09 pm

    Could I make this with peppers instead? How long would I cook it for?

    Reply
    • Amy Taylor (comment moderator) says

      September 08, 2015 at 3:27 pm

      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.

      Reply

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Meet Lisa! Lisa is a best-selling cookbook author, wife, mother, and passionate home cook. Lisa began blogging in 2010 and has created a community of millions of people who share her love of healthy living, real food ingredients, and family recipes.

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