Roasted Tomatoes Stuffed With Couscous, Chanterelle

Name: Roasted Tomatoes Stuffed With Couscous, Chanterelles And Pine Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 small ripe tomatoes; 2 tablespoons olive oil; 8 garlic cloves; 8 sprigs thyme; 8 sprigs tarragon, plus 1 teaspoon minced; 8 bay leaves; 8 basil leaves; 1 cup cooked couscous; 8 chanterelle mushrooms, quartered and sauteed; 1 tablespoon toasted pine nuts; 1 tablespoon peeled and finely diced cucumber; 1 tablespoon corn kernels, sauteed; 1 teaspoon chopped chives, plus 16 whole chives; 1 teaspoon chopped mint

Servings: persons

9 small ripe tomatoes
2 tablespoons olive oil
8 garlic cloves
8 sprigs thyme
8 sprigs tarragon, plus 1 teaspoon minced
8 bay leaves
8 basil leaves
1 cup cooked couscous
8 chanterelle mushrooms, quartered and sauteed
1 tablespoon toasted pine nuts
1 tablespoon peeled and finely diced cucumber
1 tablespoon corn kernels, sauteed
1 teaspoon chopped chives, plus 16 whole chives
1 teaspoon chopped mint

1
Preheat oven to 325 degrees.
2
Peel tomatoes.
3
Mince one tomato and set aside.
4
Cut a 3/4-inch slice from the bottom of the others, reserving these pieces to serve as lids.
5
Scoop out seeds and center flesh.
6
Rub the insides with 1 tablespoon of olive oil; place a garlic clove, a sprig of thyme, a sprig of tarragon, a bay leaf and a basil leaf into each.
7
Put the lids on and bake until they begin to soften, but still maintain their shape, 10 to 12 minutes.
8
Remove from oven and discard garlic and herbs.
9
In a double boiler, warm the couscous.
10
Add the minced tomato, chanterelles, pine nuts, cucumber and corn and stir.
11
Add 1 tablespoon of oil, the chopped chives, the minced tarragon and mint and stir.
12
Spoon into the tomatoes, reheat in the oven and serve two to a plate garnished with whole chives.

516

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 9 small ripe tomatoes, 2 tablespoons olive oil, 8 garlic cloves, 8 sprigs thyme, and more.

Yes, Roasted Tomatoes Stuffed With Couscous, Chanterelles And Pine Nuts falls under the General 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.

That's it — enjoy your meal!

Roasted Tomatoes Stuffed With Couscous, Chanterelles And Pine Nuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions