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- 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. - 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. - 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. 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. 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. 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. 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! 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. 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. 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. {{image_2}} 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. 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. 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. 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. 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. 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. 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. 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. 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. 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!

Lemon Herb Couscous Stuffed Tomatoes

Elevate your dining experience with these delicious Lemon Herb Couscous Stuffed Tomatoes! This vibrant dish is packed with flavor from fresh herbs, zesty lemon, and a hint of feta cheese. Perfect for a light meal or a stunning side dish, these tomatoes are easy to prepare and sure to impress. Click through to discover the full recipe and bring this tasty creation to your table today!
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Ingredients
  

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

1/4 cup feta cheese, crumbled (optional)

Instructions
 

Preheat the oven to 375°F (190°C).

    Slice the tops off the tomatoes and carefully scoop out the insides, leaving a shell. Set the flesh aside in a bowl for later use.

      In a medium saucepan, bring the vegetable broth to a boil. Once boiling, add the couscous, remove from heat, cover, and let it sit for 5 minutes.

        After 5 minutes, fluff the couscous with a fork and transfer it to a large mixing bowl.

          In the same saucepan, heat the olive oil over medium heat. Sauté the chopped red onion for about 3 minutes or until softened. Add the minced garlic and sauté for an additional minute.

            Add the sautéed onions and garlic to the couscous along with the reserved tomato flesh, lemon zest, lemon juice, parsley, basil, salt, and pepper. Mix well to combine, and if using, fold in the feta cheese.

              Gently spoon the couscous mixture into each hollowed-out tomato, packing it in lightly.

                Place the stuffed tomatoes upright in a baking dish, and bake in the preheated oven for 20-25 minutes, or until the tomatoes are softened and the tops are slightly golden.

                  Remove from the oven and let cool slightly before serving.

                    Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4

                      - Presentation Tips: Serve the stuffed tomatoes on a bed of fresh greens, drizzling with a bit of extra olive oil and a sprinkle of fresh herbs for a vibrant and appetizing look.