Mediterranean Stuffed Tomatoes with Couscous

Print the recipe here: https://www.dimitrasdishes.com/medite...

Ingredients
4 large tomatoes
3-4 tablespoons olive oil plus more for drizzling
1/2 cup uncooked couscous
1 cup vegetable broth or water
4-5 scallions, thinly sliced
3 garlic cloves, grated
6 ounces spinach leaves, roughly chopped
10 Kalamata olives, pitted and chopped
4 ounces feta cheese
salt, to taste
freshly cracked black pepper, to taste
2 tablespoons finely chopped fresh mint or parsley
Instructions
Preheat the oven to 400 °F, 200 °C.

Cut the tops of the tomatoes off and set aside. Scoop out the pulp and finely chop it. Set aside.

Arrange the tomatoes in a baking dish and drizzle with some olive oil. Season the insides with some salt.

In a skillet that is over medium heat, add the scallions and cook for 3-4 minutes or until softened. Add the garlic and warm through for a few seconds.

Add the reserved tomato pulp and cook for about 10. minutes or until it breaks down and is soft.

Add the couscous, salt, pepper, and vegetable broth, along with the spinach. Bring to a boil and cover the skillet with the lid. Turn the heat off and the couscous will be ready in 5 minutes. Fluff with a fork and taste. Adjust seasoning if needed.

Fill the tomatoes with the couscous.

Bake on the center rack of the preheated oven for 20 minutes.

Serve with salad and tzatziki. Kali Orexi!

Notes
These stuffed tomatoes taste best at room temperature but can also be served cold. They're great as a vegetarian meal or as a side to any meat dish.

Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes


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