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Photo of Couscous stuffed tomatoes by WW

Couscous stuffed tomatoes

2
Points® value
Total Time
18 min
Prep
8 min
Cook
10 min
Serves
6
Difficulty
Moderate
After one bite, this recipe will surely become a dinner staple during the summer months when ripe tomatoes are at their peak in flavour and are in abundance. If you’re looking at a hectic schedule, this light entrée can be made a day ahead — just cover the stuffed tomatoes with plastic wrap before refrigerating. For the best-looking presentation, refrigerate the tomato shells and filling separately, and stuff the tomatoes just before serving. Garnish the finished dish with chopped fresh basil for a boost of garden-fresh flavour. You can substitute another bean like chickpeas for the Great Northern beans or swap goat cheese for the feta too.

Ingredients

Water

½ cup(s)

Table salt

¾ tsp(s)

Black pepper

¼ tsp(s), freshly ground

Uncooked whole wheat couscous

⅓ cup(s)

Tomato

6 medium, beefsteak variety (7 oz each)

Olive oil

1 tbsp(s)

Zucchini

1 small, cut into 1⁄4-inch dice (about 1 cup)

Onion

1 small, chopped

Red bell pepper

½ small, seeded and diced

Dried basil

1 tsp(s)

Canned low sodium great northern beans

15½ oz, rinsed and drained

Canned tomato sauce

8 oz

Reduced-fat feta cheese

⅓ cup(s), crumbled

Instructions

  1. Bring the water, 1⁄4 teaspoon of the salt, and 1⁄8 teaspoon of the pepper to a boil in a small saucepan. Add the couscous, cover, and remove from the heat. Let stand 5 minutes, then fluff with a fork.
  2. Meanwhile, cut a thin slice from the top of each tomato and reserve. With a spoon, carefully scoop out the seeds and pulp, leaving a tomato shell. Save the tomato pulp for soups or sauces.
  3. Heat the oil in a large nonstick skillet over high heat. Add the zucchini, onion, bell pepper, and basil; cook, stirring frequently, until crisp-tender, about 5 minutes. Add the beans and tomato sauce; cook until slightly thickened, about 2 minutes. Remove from the heat and stir in the couscous, feta, and the remaining 1⁄2 teaspoon salt and 1⁄8 teaspoon pepper. Spoon about 3⁄4 cup filling into each tomato shell and cover with the reserved tomato tops.
  4. Yields 1 stuffed tomato per serving.

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