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: 8 small heirloom tomatoes (e.g. Yellow Taxi, Cherokee or Valerie); 2 to 3 tablespoons of Herb Oil; 8 garlic cloves; 8 thyme sprigs; 8 tarragon sprigs; 8 bay leaves; 8 large basil leaves; 1 cup cooked couscous; 2 tablespoons quartered, sauteed chanterelle mushrooms; 1 tablespoon tomato concassee; 1 tablespoon roasted pine nuts; 1 tablespoon finely diced, peeled cucumber; 1 tablespoon sauteed sweet corn kernels; 1 tablespoon olive oil; 1 teaspoon chopped chives; 1 teaspoon chopped tarragon; 1 teaspoon chopped mint; 1 teaspoon chiffonade of opal basil; Salt and pepper; 16 chive pieces, about 2-inches long

Servings: persons

8 small heirloom tomatoes (e.g. Yellow Taxi, Cherokee or Valerie)
2 to 3 tablespoons of Herb Oil
8 garlic cloves
8 thyme sprigs
8 tarragon sprigs
8 bay leaves
8 large basil leaves
1 cup cooked couscous
2 tablespoons quartered, sauteed chanterelle mushrooms
1 tablespoon tomato concassee
1 tablespoon roasted pine nuts
1 tablespoon finely diced, peeled cucumber
1 tablespoon sauteed sweet corn kernels
1 tablespoon olive oil
1 teaspoon chopped chives
1 teaspoon chopped tarragon
1 teaspoon chopped mint
1 teaspoon chiffonade of opal basil
Salt and pepper
16 chive pieces, about 2-inches long

1
Peel the tomatoes and cut a 3/4-inch slice off the bottom of each, reserving them for lids.
2
Scoop out the seeds and the center flesh.
3
Rub the insides with a little Herb Oil and put a clove of garlic, a sprig of thyme, a sprig of tarragon, a bay leaf and a basil leaf in each tomato.
4
Put the lids on and roast at 325F for 10 to 12 minutes or until the tomatoes just begin to soften (not so long that they lose their shape).
5
Remove and discard the garlic and herbs.
6
Warm the couscous over a double-boiler and stir in the mushrooms, tomato concassee, pine nuts, cucumber and corn one at a time until they are thoroughly incorporated.
7
Stir in the olive oil, chopped chives, tarragon, mint and basil.
8
Season to taste with salt and pepper.
9
Spoon the warm couscous salad into the hot tomatoes and top with the lids.
10
Rub the tomatoes with a little Herb Oil and return them to the oven for 5 minutes.
11
Place 2 tomatoes on each plate, garnish each with 2 chive pieces and serve.

1072

kcal

Calories

Fat

127

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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How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: 8 small heirloom tomatoes (e.g. Yellow Taxi, Cherokee or Valerie), 2 to 3 tablespoons of Herb Oil, 8 garlic cloves, 8 thyme sprigs, 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