"Yummy and quick stuffed tomatoes." — Jen
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1 1/2 cups
sun-dried tomatoes, chopped
shredded nonfat mozzarella cheese
chopped fresh basil
minced fresh mint leaves
ground black pepper
Like three earlier reviewers, I thought the filling was great but would skip the tomatoes entirely. Incidentally, I had a lot of extra filling -- this would've probably filled eight tomatoes. (This doesn't matter to me as I'll skip the tomatoes in the future.)
Filling: Since some reviewers suggested adding nuts, instead of plain couscous I used Near East brand toasted pine nut couscous mix. For lack of ingredients, I used goat cheese instead of mozzarella. This turned out fine in small quantities. Since I'm not that great a cheese fan, I may skip it entirely next time. I also left out the mint. I'm glad I didn't leave out the basil -- I felt it added a lot to the recipe.
Tomatoes: The tomatoes don't acquire the spicing of the couscous and end up dragging down the dish with their blandness. In addition, they made the couscous soggy -yes, I drained the tomatoes as the recipe suggested-, making the couscous less pleasant to eat. If, however, you insist on using the tomatoes, I suggest you cut them in half horizontally. I made the mistake of cutting a small hole in the top, and emptyed the insides and filled the tomato through that hole. This was bad because as the tomatoes expanded during baking, the skin wrinkled and shrunk, causing some tomatoes to split. (One of my uploaded pictures shows this.)
This recipe had a really good flavor, but the texture was pretty mushy. I think adding some pine nuts would give it a nice crunch. Also, I ate it as the main course. As side dish with something else chewier, it might be better.
Really Good. Have made it twice. Second time made a couple of changes. Used Fresh Mozarella and baked the tomatos with the caps on, it helped keep the moisture in so the couscous did not dry out. Good main dish alone but I agree with the reviewer that it said it could benefit from something with.
Excellent! I used pine nut couscous mix, substituted goat cheese for the mozzarella, added roasted red peppers along with the sun dried tomatoes, and skipped the mint. Also, after reading the comments about the mix being too soggy, I strained the tomato pulp before adding it to the mix.
I cooked it with the tomato top on, and then removed the top for the last few minutes and put the tomatoes under the broiler. Overall, the taste was wonderful, no problems with the consistency, and this recipe was quick, easy and delicious.
Amazingly delicious with some changes: Sauteed 1\2 yellow onions with 3 garlic cloves and 1\4 cup of fresh parsley. Salted the pulp before added to cous cous mixture. Made half the tomatoes with mozarella and parmesan and the other half with feta cheese.
I made this recipe, and even my picky boyfriend liked it. I'm so glad I stumbled upon it. I left out the fresh basil and mint, but added in some crushed red pepper flakes and dried italian seasonings. So yummy!
Deilicious, inexpensive and easy. What could be better?
These were pretty good, I added fresh garlic. Next time I will leave out the mint.
* Percent Daily Values are based on a 2,000 calorie diet.
Quick Stuffed Tomatoes
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 10
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