Roasted Tomatoes Stuffed With Couscous Chanterelles And Pine Nuts Recipes

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COUSCOUS STUFFED ROMA TOMATOES WITH PINE NUTS



Couscous Stuffed Roma Tomatoes With Pine Nuts image

Make and share this Couscous Stuffed Roma Tomatoes With Pine Nuts recipe from Food.com.

Provided by Melanie B.

Categories     Grains

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

8 large plum tomatoes, tops cut off and insides scooped out
1 1/2 cups couscous, cooked according to package instructions
1/4 cup pine nuts, toasted
2 tablespoons basil, fresh chopped
1 small red bell pepper, diced
2 scallions, chopped
1/4 cup parmiggiano-reggiano cheese, fresh grated
1/4 cup panko breadcrumbs
1/4 cup mozzarella cheese, fresh
2 teaspoons salt
1 teaspoon black pepper

Steps:

  • Mix together cooked Couscous, pine nuts, basil, bell pepper, scallion, and Parm cheese. Season with salt and pepper.
  • Fill each Plum tomato with the mixture. Sprinkle Panko Crumbs and Mozzarrella cheese on top.
  • Bake in a casserole Dish at 375 Degrees for about 15 minutes, or until the tops are golden brown and cheese is melted.
  • Enjoy as a side dish or a yummy snack!

Nutrition Facts : Calories 201.5, Fat 5.1, SaturatedFat 1.3, Cholesterol 5, Sodium 669.5, Carbohydrate 31.9, Fiber 3, Sugar 2.5, Protein 7.4

ROASTED TOMATOES STUFFED WITH COUSCOUS, CHANTERELLES AND PINE NUTS



Roasted Tomatoes Stuffed With Couscous, Chanterelles And Pine Nuts image

Provided by Molly O'Neill

Categories     side dish

Time 35m

Yield Four servings

Number Of Ingredients 14

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

Steps:

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

Nutrition Facts : @context http, Calories 299, UnsaturatedFat 7 grams, Carbohydrate 47 grams, Fat 9 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 23 milligrams, Sugar 6 grams

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