“Stuffed to the Gills”- Cous Cous and Vegetable Stuffed Tomatoes
I’ve been wanting to make some sort of stuffed tomatoes for the longest time now, so finally this week I experimented in the Delish Your Dish kitchen. This is by far one of the best dishes that have come out of Delish Your Dish. I definitely suggest that you try this one out soon!
What you need:
Cous Cous (I used Near East Whole Wheat Garlic and Olive Oil- I love this stuff!)
Large tomatoes
Onion Powder
Asparagus (Steamed and chopped)
Parmesan Cheese
Fresh Mozzarella (chopped- or you can used shredded)
Tempeh (crumbled and toasted)
Lemon Juice
PAM
Set Oven to 400 degrees.
1. Cook cous cous according to package and set aside. Meanwhile, steam asparagus in the microwave. Chop off the hard bottom half of the asparagus and discard. Chop remaining half of asparagus and toss with about 1 tbsp of lemon juice and a few shakes of parmesan cheese. Then add the asparagus to the cous cous.
2. Next, cut the tops off of the tomatoes and cut out the inside of the tomato. This is best done by carefully running a knife around the inside rim of the tomato. Then scoop out the inside with a spoon. Remove the inner part of the tomato and dice then add to the cous cous. Place the hollow tomatoes into a greased pan.
3. Next, toast crumbled tempeh in a greased pan until slightly crunchy. Add to cous cous mixture. Then, dice fresh mozzarella and add to cous cous mixture. Next, add about 1-2 tbsp of lemon juice and 1 tsp of onion powder to the cous cous mixture. Stir until all ingredients are incorporated.
4. Pack the cous cous mixture into the hollow tomatoes. Be sure to pack as much in as possible without breaking the tomato. Top with a sprinkle of parmesan cheese.
5. Place in oven for about 30-45 minutes. Tomatoes should be soft and almost wrinkled on the skin. Serve immediately.
*I had extra cous cous filling so I decided to take 1 eggplant and slice into big rings then I cut out the center. Then I chopped and cooked the inside of the eggplant and added it to the cous cous. Then I packed the cous cous into the center of the eggplant and cooked it in the oven for about 40 minutes.
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