Stuffed Tomatoes with Couscous & Feta Cheese

In today’s post I’ll show you a quick & easy recipe for super delicious stuffed tomatoes with couscous & feta cheese. The couscous filling is quickly prepared, then fill the tomatoes & put in the oven. That’s it!

The tomatoes are seasoned exclusively with sweet and hot paprika & curry powder, but there are no limits to your imagination, spice mixtures such as “Ras el Hanout” or “Garam Masala” would also be possible, according to your taste. Have fun cooking!




Cooked/Baked today: Stuffed Tomatoes with Couscous & Feta Cheese
Difficulty: Medium
Preparation Time: 50 minutes
Category: Oriental Recipes, Veggie Recipes, Recipes with Couscous, Recipes with Tomatoes, Lunch Recipes, Summer Recipes
Our Recipe rating:

Ingredients for 6 stuffed tomatoes with couscous & fetas:

• 6 large beefsteak tomatoes (200 – 250 grams each)
• 300 grams instant couscous
• 400 milliliters veggie stock
• 150 grams feta cheese
• 1 large onion
• 1 – 2 cloves garlic
• 1 – 2 handfuls raisins
• 1 – 2 handfuls cashew nuts (roasted & chopped)
• 2 teaspoons curry powder
• 1 teaspoon sweet paprika powder
• 1 teaspoon hot/spicy paprika powder
• Salt & pepper
• Oil for frying
• Parsley for garnish
• Yogurt or sour cream to serve

Required kitchen gadgets, helper & preparations:

• Spoon for scooping out the tomatoes
• Bowl for tomato pieces and juice
• Frying pan
• Suitable baking dish

Instructions:




…for stuffed tomatoes with couscous & feta cheese:

Preheat the oven to 180°C (convection) or 200°C (top/bottom heat) in good time. Cut off the top of the tomatoes & scoop out the tomatoes with a spoon, collect the juice and the pulp on a plate. Roughly chop the tomato pulp with a knife, cutting out the stalk first. Peel and finely chop the onion and garlic.

Heat a large pan with a good dash of oil, add onions & garlic to the pan & sweat for 2 – 3 minutes until translucent, turning and stirring occasionally. Next, add 300 grams of couscous, the chopped tomatoes including tomato juice & 200 milliliters of vegetable stock, stir everything briefly.

Then season the couscous with a good pinch of salt & pepper, 1 teaspoon each of paprika powder (sweet) and paprika powder (hot) & 2 teaspoons of curry powder. As soon as the couscous has completely absorbed the liquid, turn off the heat and add a good handful of raisins as well as a good handful of roasted & chopped cashew nuts, also crumble in 150 grams of feta cheese.

Season the couscous again with salt & pepper to taste if necessary, stir well one last time & then fill the tomatoes with the couscous mixture. Spread the remaining couscous mix in a large casserole dish, pour in another 200 milliliters veggie stock, place the filled tomatoes next to each other in the dish & put the tomato lid on top.

Place the stuffed tomatoes in the preheated oven for 20 – 25 minutes, then remove and serve garnished with chopped parsley. A dollop of yoghurt or sour cream goes well with this. Bon appetit & have fun cooking!




Video Tutorial:

Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):