Are you looking to bring the fresh flavors of the Mediterranean to your table? Look no further than our delightful recipe for Couscous and Olive Stuffed Tomatoes! This dish combines the juicy sweetness of ripe tomatoes with the earthy richness of olives and the light fluffiness of couscous. Perfect as a side dish or a light main course, these stuffed tomatoes are sure to impress your family and guests with their vibrant colors and delicious taste.
**Couscous And Olive Stuffed Tomatoes**
**Ingredients:**
– 6 large ripe tomatoes
– 1 cup couscous
– 1 ½ cups vegetable broth
– ½ cup Kalamata olives, chopped
– 1 small red onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
**Instructions:**
1. **Prepare the Tomatoes:** Preheat your oven to 375°F (190°C). Cut the tops off the tomatoes and carefully scoop out the seeds and flesh, leaving the tomato walls intact. Sprinkle the insides with a little salt and place them upside down on a paper towel to drain excess moisture while you prepare the filling.
2. **Make the Filling:** In a saucepan, bring the vegetable broth to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for about 5 minutes until the couscous has absorbed the liquid and fluffed up. Fluff with a fork to separate the grains.
3. **Sauté Onion and Garlic:** In a skillet, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened and fragrant, about 3-4 minutes.
4. **Combine Ingredients:** In a bowl, mix the cooked couscous, sautéed onion and garlic, chopped olives, and dried oregano. Season with salt and pepper to taste and stir well to combine all the ingredients.
5. **Stuff the Tomatoes:** Gently stuff each tomato with the couscous mixture, pressing it down lightly to fill the tomatoes to the top.
6. **Bake:** Place the stuffed tomatoes in a baking dish and drizzle a little olive oil over the top. Cover the dish with foil and bake in the preheated oven for 20-25 minutes, until the tomatoes are tender.
7. **Serve:** Remove the foil from the dish and bake for an additional 5 minutes to lightly brown the tops. Once done, sprinkle freshly chopped parsley over the stuffed tomatoes for a pop of color and fresh flavor.
Enjoy your Couscous and Olive Stuffed Tomatoes warm as a fantastic side dish to grilled meats or seafood. You can also have them as a light vegetarian main course paired with a crisp salad. The combination of juicy tomatoes, savory olives, and fluffy couscous makes this dish a Mediterranean delight that will transport your taste buds to sunny shores with every bite. Give this recipe a try and savor the flavors of the Mediterranean right in your own cozy home!
