Jeweled Couscous Stuffed Tomatoes is my recipe of the day! Boy is this a recipe for the books. Friends, these beautiful stuffed tomatoes have change my veggie eating world! What I love most about this recipe is all the AMAZING flavours from the jeweled couscous. Let’s dig in…
Perfectly meat free and utterly delicious, this meal of Jeweled Couscous Stuffed Tomatoes is one of my favourites. When the talented Di Bibby posted her version with risotto a while ago, I instantly wanted to try stuffing mah tomatoes!
How do you make Stuffing for Veggies?
So, if there is only one thing on the planet you need as a stuffing for literally ANYTHING – Jeweled Couscous is the answer. Typically from Iranian or Persian cooking, jeweled rice is a staple with the incredibly flavorsome aromas typically found in these types of cuisines. I adapted the recipe from BonAppetit, and used couscous as my starch, rather than rice. (Only because I had couscous on hand…)
Flavors are moulded by using a whole bunch of key ingredients for the jeweled couscous. However, if you find some ingredients out of your reach, you can get away with a cheats version (like mine) for a similar taste and texture explosion. For example, I didn’t have saffron on hand, but used a whole bunch of flavorsome spices in my recipe.
How do you make Stuffed Tomatoes?
Firstly, slice the tops off of each tomato. Carefully loosen the flesh by inserting a sharp knife and around the inside of the tomato. Then scoop out the flesh. Finally add spoonsful of jeweled couscous into each hollow tomato. You can place the head of the tomato back on if you like or simply just bake it as is. Yum!
The perfect meat free, plant based meal!