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Recipe

Broiled Tomatoes with Feta & Herbed Couscous

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Scott Phillips

Servings: four as a side dish or two as a vegetarian main dish.

Here’s another use for those ripe summer tomatoes. Salty crumbled feta and tender herbed couscous make a satisfying filling for these easy stuffed tomatoes. They work well as a side dish next to grilled chicken or steak, or as a light main dish.

Ingredients

  • Kosher salt
  • 3/4 cup couscous
  • 2 large ripe tomatoes (about 1 lb. total)
  • Freshly ground black pepper
  • 5 Tbs. extra-virgin olive oil
  • 2 small cloves garlic, minced
  • 1/2 cup finely chopped fresh herbs (any combination of mint, basil, and chives)
  • 1/2 cup crumbled feta (about 2 oz.)
  • 1/4 cup pitted kalamata olives (about 14), coarsely chopped
  • 3/4 tsp. finely grated lemon zest
  • 3 Tbs. fresh lemon juice

Nutritional Information

      Nutritional Sample Size based on four servings
      Calories (kcal) : 360
      Fat Calories (kcal): 200
      Fat (g): 23
      Saturated Fat (g): 5
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 15
      Cholesterol (mg): 15
      Sodium (mg): 550
      Carbohydrates (g): 34
      Fiber (g): 3
      Protein (g): 8

Preparation

  • Position a rack in the middle of the oven and heat the broiler to high. Line a heavy rimmed baking sheet with foil.
  • In a small saucepan, bring 1 cup water and 1/4 tsp. salt to a boil over high heat. Remove from the heat and pour in the couscous. Stir once or twice with a fork and cover with a tight-fitting lid or foil. Set aside until the liquid is absorbed and the couscous is plumped and tender, about 10 minutes.
  • Meanwhile, core the tomatoes and cut them in half horizontally. Put them cut side up on the baking sheet and season generously with salt and pepper.  Drizzle with 2 Tbs. of the olive oil and sprinkle with half of the garlic and half of the herbs. Broil the tomatoes on the middle rack of the oven for 4 minutes. Sprinkle the tomatoes with the feta and continue to broil until the feta turns a blistery brown, another 4 to 7 minutes.
  • Remove the cover from the couscous and fluff the grains with a fork. Stir in the remaining herbs, garlic, and 3 Tbs. olive oil, along with the olives, lemon zest, and lemon juice, until well blended and fluffy. Season with salt and pepper. Spoon the couscous onto a plate and set the tomatoes alongside. Serve immediately.

Reviews

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Reviews

  • Sandra_T | 09/06/2014

    This recipe is AMAZING! It came together in 15 mins, with almost no mess. The one thing I did differently was mixing the herbs and garlic directly into the olive oil before putting it on the tomatoes. I used twice the amount of garlic, as I love garlic. This was a delicious and complete meal, that helped me to use up the tomatoes in my garden.

  • denheels | 06/01/2014

    Fantastic. Wonderful combination of flavors and textures. I've made this several times and absolutely love it.

  • MidwesternFoodie | 09/06/2012

    The herbs make the difference in this dish (and the lemon zest and olives are key ingredients in the couscous). I used 3:1 parsley:mint for a mediterranean flavor but italian herbs would create a completely different dish. The couscous is fantastic. Nice with a Chardonnay.

  • Knitknut | 08/20/2012

    This was excellent. I made this for lunch today. The only change I made was using organic quinoa as I had no couscous on hand. I will continue to use the quinoa in future. Thai basil, mint and chives were used in the herb mix. A great vegetarian meal.

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