Looking for a fresh, flavorful dish that’s easy to make? Lemon Herb Couscous Stuffed Tomatoes will brighten your table! This recipe is perfect for a light lunch or a stunning side. You only need a few simple ingredients, and you can customize it to fit your taste. Join me as I guide you through each step, offering tips and variations to make this dish your own! Let’s dive in!
Ingredients
Main ingredients for Lemon Herb Couscous Stuffed Tomatoes
- 4 large ripe tomatoes
- 1 cup couscous
- 1 ¼ cups vegetable broth
- 1 lemon (zested and juiced)
- 1 tablespoon olive oil
- 1 small red onion, finely chopped
- 2 garlic cloves, minced
- 1/2 cup fresh parsley, chopped
- 1/2 cup fresh basil, chopped
- Salt and pepper to taste
I love using fresh, ripe tomatoes for this dish. They are sweet and juicy. The couscous cooks quickly and absorbs the flavors well. Vegetable broth adds depth to the couscous. I always use fresh herbs like parsley and basil. They brighten up the dish and make it taste fresh.
Optional ingredients
- 1/4 cup feta cheese, crumbled
Adding feta cheese gives a lovely flavor. It adds creaminess and a salty bite. You can skip it if you prefer a lighter dish.
Recommended substitutions
- Quinoa instead of couscous
If you want a gluten-free option, use quinoa. It has a nice nutty flavor and works well in this recipe. You can also use brown rice for a heartier feel.
Step-by-Step Instructions
Prepping the tomatoes
Start by preheating your oven to 375°F (190°C). This sets the stage for baking. Next, take your four large ripe tomatoes. Slice off the tops carefully. Use a spoon to scoop out the insides. Make sure to leave a shell. Set the tomato flesh aside in a bowl. We will use it later.
Cooking the couscous
In a medium saucepan, bring 1 ¼ cups of vegetable broth to a boil. The broth adds great flavor to the couscous. Once it boils, add 1 cup of couscous. Remove the pan from heat and cover it. Let it sit for five minutes. This allows the couscous to absorb the broth. After five minutes, fluff the couscous with a fork and transfer it to a large mixing bowl.
Combining the filling ingredients
In that same saucepan, heat 1 tablespoon of olive oil over medium heat. Add 1 small finely chopped red onion. Sauté it for about three minutes until it softens. Next, add 2 minced garlic cloves and sauté for another minute. Now add the sautéed onions and garlic to the couscous. Also, include the reserved tomato flesh, the zest and juice of one lemon, ½ cup of chopped fresh parsley, and ½ cup of chopped fresh basil. Season with salt and pepper to taste. Mix it all well. If you like, fold in ¼ cup of crumbled feta cheese.
Stuffing and baking the tomatoes
Now it’s time to stuff the tomatoes. Gently spoon the couscous mixture into each hollowed-out tomato. Pack it in lightly to avoid spilling. Place the stuffed tomatoes upright in a baking dish. Bake them in the preheated oven for 20 to 25 minutes. They are done when they are softened and the tops are slightly golden. After baking, let them cool slightly before serving. Enjoy your fresh and flavorful dish!
Tips & Tricks
How to select the best tomatoes
When choosing tomatoes, look for large, ripe ones. They should feel heavy and firm. Check for smooth skin without blemishes. A vibrant red color shows ripeness. This ensures a sweet flavor in your dish.
Achieving the perfect couscous texture
To get fluffy couscous, use the right amount of broth. For each cup of couscous, use 1.25 cups of broth. Boil the broth first, then stir in the couscous. Remove it from heat, cover, and wait five minutes. Fluff it gently with a fork after it sits. This helps avoid clumps and gives a light texture.
Enhancing flavor with additional herbs and spices
Feel free to get creative with herbs. Fresh thyme or oregano can boost the flavor. You might also try a pinch of chili flakes for heat. Adding lemon zest enhances the citrus taste. A touch of smoked paprika brings depth. Mix and match to create your perfect blend of flavors.
Variations
Vegetarian and vegan options
You can easily make this dish vegetarian or vegan. Just skip the feta cheese for a vegan option. Use more veggies for flavor and texture. Try adding mushrooms or bell peppers to the couscous mix. You will enjoy a fresh and hearty meal.
Alternative fillings
If you want to change things up, think about adding beans or nuts. Black beans give protein and flavor. Chickpeas add a nice texture too. You can also mix in diced zucchini or spinach. These ingredients make the dish more filling and colorful.
Mediterranean twist with olives or capers
For a Mediterranean spin, add olives or capers. They bring a salty, briny taste to the dish. Chop up some Kalamata olives and mix them into the couscous. Capers can also add a nice zing. This twist can elevate your stuffed tomatoes to a whole new level.
Storage Info
How to store leftover stuffed tomatoes
To keep your leftover stuffed tomatoes fresh, let them cool down first. Place them in an airtight container. Store them in the fridge for up to three days. This way, they stay tasty and safe to eat.
Freezing instructions for longer storage
You can freeze the stuffed tomatoes for longer storage. First, let them cool completely. Wrap each tomato tightly in plastic wrap. Then, place them in a freezer-safe bag or container. They can last up to three months in the freezer. Just label the bag with the date to keep track.
Reheating tips for best results
When you’re ready to enjoy your stuffed tomatoes again, reheating is easy. For the best taste, use the oven. Preheat it to 350°F (175°C). Remove the tomatoes from the fridge or freezer. Place them on a baking sheet and cover with foil. Bake for about 15-20 minutes until heated through. If you used the freezer, you may need a few extra minutes. This method keeps the tomatoes soft and the filling warm.
FAQs
Can I prepare these stuffed tomatoes in advance?
Yes, you can make these stuffed tomatoes ahead of time. Prepare the filling and stuff the tomatoes. Then, cover and store them in the fridge. Bake them right before serving. This makes it easy for a busy day.
What can I serve with Lemon Herb Couscous Stuffed Tomatoes?
These stuffed tomatoes go well with a fresh salad. You can also serve them with crusty bread. A light soup pairs nicely too. The flavors complement each other without being too heavy.
Can I use different types of grains for this recipe?
Absolutely! You can use quinoa, farro, or bulgur instead of couscous. Each grain adds a unique texture and flavor. Just adjust the cooking time according to the grain you choose. This allows you to customize the dish to your taste.
How do I know when the stuffed tomatoes are done baking?
The stuffed tomatoes are done when they feel soft to the touch. The tops should be slightly golden. Bake them for 20 to 25 minutes at 375°F (190°C). This timing gives you the best results, making them warm and tasty.
This article covered how to make Lemon Herb Couscous Stuffed Tomatoes. We explored key ingredients, like fresh tomatoes and couscous, along with tasty options like feta cheese. I shared steps for prep, cooking, and stuffing. Use my tips to select ripe tomatoes and get perfect texture.
Remember, you can customize this dish with different grains or add veggies. Store leftovers well for later enjoyment. Enjoy this tasty, healthy recipe at home or share it with friends. Happy cooking!
