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You are here: Home / Main Meals / Cous Cous and Roasted Vegetable Stuffed Tomatoes

Cous Cous and Roasted Vegetable Stuffed Tomatoes

March 13, 2017 by Laura Leave a Comment

I think the only thing better than roasted tomatoes are roasted tomatoes stuffed with my favourite things! This recipe takes some big juicy tomatoes and roasts them alongside cous cous, radish, feta cheese, olives and a few other tasty ingredients. What I like most about this recipe is the different textures – from the slightly crunchy roasted radishes to the soft, creamy feta, these stuffed tomatoes really create an explosion of tastes and textures after each bite.

cous cous stuffed tomatoes 4

I like these stuffed tomatoes both hot and cold. I usually make a batch of 4 tomatoes, then save 2 four my lunch the following day – I just store them in an airtight container in the fridge. They’re also a very pretty dish – the pink radishes, black olives and red tomatoes create a vibrant blend of colours that I love!

Coud cous stuffed tomatoes 1

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Cous Cous and Roasted Vegetable Stuffed Tomatoes

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Serves: 4 stuffed tomatoes (2 people)

Serving Size: 628g

Calories per serving: 445

Fat per serving: 19

Cous Cous and Roasted Vegetable Stuffed Tomatoes

Ingredients

  • 4 large tomatoes
  • 1 cup of cous cous, cooked
  • 10 radishes, quartered
  • 2 cloves of garlic, finely chopped
  • 2 oz feta, cut into small cubes
  • 2 celery stalks, roughly chopped
  • 1/4 cup diced red onion
  • 15 black olives, quartered
  • 3 tbsp lemon juice
  • 1 tsp black pepper
  • 1/2 cup bread crumbs
  • 1 tbsp olive oil

Method

  1. Begin by preheating the oven to 350 Fahrenheit / 180 Celsius.
  2. Cut the tops of each of the tomatoes and remove the flesh from the insides, then set the tomatoes aside.
  3. In a large bowl, mix together the cous cous, radishes, garlic, feta cheese, celery, red onion, olives, lemon juice and black pepper.
  4. Spoon the contents of the bowl evenly into the tomatoes and top each with a sprinkle of breadcrumbs and a drizzle of olive oil.
  5. Place the stuffed tomatoes on a baking try and roast in the oven for 15-18 minutes, until the breadcrumbs have browned slightly.
  6. Carefully remove the tomatoes from the baking tray and serve!
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Cous cous stuffed tomatoes 3

Cous cous stuffed tomatoes

Filed Under: Main Meals, Side Dishes Tagged With: bread crumbs, celery, cous cous, garlic, lemon, olive oil, radish, red onion, tomato, Under 30 Minutes, under 500 calories

About Laura

Cupcake extraordinaire, carrot-lover and hater of anything banana-based!

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Laura from Pescetarian Kitchen Hi and welcome to Pescetarian Kitchen. My name is Laura and this is where I share the very best recipes that I’ve made, photographed and (my favourite part) eaten! Read more.

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