Couscous, Feta and Romano Stuffed Tomatoes – a delicious recipe with couscous, chicken, water, tomatoes, Romano Cheese, Herbs. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
In a small saucepan bring chicken stock or water to boil; add couscous, cover and remove from heat.
2
(Let sit for 5 mintues) Cut 1/2 off the top of each tomato.
3
With a teaspoon scoop out the insides of each tomato, reserve pulp and discard seeds.
4
Place hollowed out tomatoes upside down on a paper towel to drain while making filling.
5
Chop the pulp and combine with the Romano and Feta Cheese in a medium bowl.
6
Fluff couscous with a fork and add to cheese mixture.
7
Spoon filling into each tomato and top with tomato lid and serve.
8
Alternatively place tomatoes on a baking sheet and bake in a 350 degrees F (180 degrees C) preheated oven for 20 minutes.
9
Remove from oven and serve.
214
kcal
Calories
14
g
Fat
3
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1/4 cup (50) couscous, 1/2 cup (125) chicken stock, water, 1 pkg/1 lb. (454 g) mini vine ripened tomatoes (Campari tomatoes), and more.
Yes, Couscous, Feta and Romano Stuffed Tomatoes falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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