Stuffed peppers may get all the glory, but there's a whole world of produce that can be transformed from lonely vegetables into show-stopping centerpieces, simply by filling them with other ingredients and roasting them. Tomatoes are particularly appropriate vessels: They can stand on their own, their soft insides are easily scooped, they work with countless flavor combinations, and they get only sweeter and more delicious, while maintaining their shape.
Fluffy RiceSelect couscous makes an ideal filling for tender tomatoes. The mild yet slightly nutty flavor of couscous pairs perfectly with plenty of fresh herbs, while feta adds a salty, creamy component. Mixing the tomato pulp into the couscous eliminates waste and infuses the whole dish with tomato flavor.
Depending on the size of your tomatoes, this flavorful, eye-catching dish can be an appetizer, a side, or the star of a vegetarian meal. It's great for lunch or dinner, and even reheats well. No tomatoes? No problem. Versatile RiceSelect couscous makes a satisfying side in its own right and can be ready in no time.
Couscous-Stuffed Roasted Tomatoes
Active Time: 25 minutes
Total Time: 45 minutes
Yield: Serves 4 to 8, depending on the size of the tomatoes
Ingredients: 1/4 teaspoon salt, plus more for seasoning 1 cup (180g) RiceSelect couscous 4 large or 8 medium tomatoes 1/3 cup finely chopped parsley (about 1/3 ounce; 9g) 1/3 cup finely chopped cilantro (about 1/3 ounce; 9g) 1/3 cup finely chopped mint (about 1/3 ounce; 9g) 4 ounces (about 1 cup) crumbled feta Freshly ground black pepper, to taste
Directions: 1. Preheat oven to 375°F (190°C). 2. In a medium saucepan, bring salt and 1 cup (240ml) water to a boil. Add couscous, stirring quickly. Remove from heat and cover. Let stand for 4 to 5 minutes. Fluff with a fork. 3. Meanwhile, cut off tops of tomatoes (reserve for decoration if you wish). Core and hollow out tomatoes using a melon baller or spoon. Discard core. Chop up tomato pulp and mix into couscous, along with any juices. 4. Stir herbs and feta into couscous mixture. Season with salt and pepper to taste. Spoon into prepared tomatoes. 5. Place tomatoes in a baking pan (it's okay if they touch) and roast for 20 minutes or until they are tender but not cracking. Remove and serve.