Jeweled Couscous Stuffed Tomatoes

It is another fabulous week guys, but first I need to start this post with WHAT HAPPENED TO 2016? 

Did you also find this year just swooped by? I barely had time to set up new goals and personal deadlines, not even having to reach it all by the time we hit 2017.  I guess that is how life is hey, time ain’t really our friend here on earth.

 Got to make it your best life…

Jeweled Couscous Stuffed Tomatoes

 

To get back to todays recipe, since we are all wondering why we have no time left for that perfect summer body, it is a happy #meatlessmonday and I’m sharing this flavorsome Jeweled Couscous Stuffed Tomatoes.

Perfectly meat free and utterly delicious, this meal of Jeweled Couscous Stuffed Tomatoes are one to try, keep and love.  When the talented Di Bibby posted her version with risotto a while ago, I instantly wanted to try stuffing tomatoes.  I love tomatoes and for me the natural sweetness of this versatile ingredient gets elevated by stuffing it with jeweled couscous, roasted to perfection.

Jeweled Couscous Stuffed Tomatoes

So, let’s discuss this Jeweled Couscous.  Typically from Iranian or Persian cooking, rice as a staple is used all around 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…)

Jeweled Couscous Stuffed Tomatoes

Flavors are moulded by using a whole bunch of key ingredients, 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.  You can also add pomegranate seeds to the finish dish, just to add to that royal, jeweled couscous. 

 

Happy Monday fam, and let me know what you think in the comments below!

 
 
 
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Jeweled Couscous Stuffed Tomatoes
Meat free recipe featuring whole, ripe tomatoes stuffed with jeweled couscous.
Votes: 1
Rating: 4
You:
Rate this recipe!
Course lunch
Prep Time 20 min
Cook Time 10 min
Servings
servings
Ingredients
Course lunch
Prep Time 20 min
Cook Time 10 min
Servings
servings
Ingredients
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. There is quite some prep involved, so take it step for step and you will be A ok!
  2. First off, place the nuts in an oven safe tray and roast for one minute, oven set to grill. Check frequently. Set aside.
  3. Next, place the raisins and cranberries in a bowl and cover with hot water to soak. Set aside.
  4. Then, in a small saucepan combine the sugar and water with the orange zest and chopped carrot. Bring to a boil and simmer for a few minutes until slightly reduced and sticky. Set aside.
  5. Meanwhile, boil water and in a small mixing bowl, combine uncooked couscous and the same amount of hot water. Cover and leave to steep for 2 minutes.
  6. After steeping time, loosen the couscous with a fork and add the butter and olive oil. Season, mix and set aside.
  7. In a saucepan, add the chili flakes, turmeric and cardamom pods. Dry roast for a few minutes to activate the aromas and transfer to a pestle and mortar. Ground until fine. Set aside.
  8. In the same saucepan, heat the olive oil and saute the onion and crushed garlic until translucent. Now add the spices and mix.
  9. Next, you simply add the rest of your prepped ingredients to the saucepan and saute it all together for a while. Add the cooked couscous, nuts, drained raisins and cranberries and orange/carrot sugar syrup. Combine.
  10. Carefully slice the tops of each tomato and scoop out the flesh. Add spoonsful of jeweled couscous into each hollow tomato.
  11. Arrange the tomatoes so they fit tightly into an oven safe dish and roast for 10 min at 180 degrees Celsius.
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