Couscous-Filled Heirloom Tomatoes

Couscous-Filled Heirloom Tomatoes
Contributor
Couscous-Filled Heirloom Tomatoes
Whole Foods Market
Couscous-Filled Heirloom Tomatoes

Choose striped or uniquely colored heirloom tomatoes for this light vegetarian entrée or side dish. Add a drained can of tuna or salmon to the couscous filling, if you like.

Click here to see 15 Tastiest Heirloom Tomato Recipes.

4
Servings
155
Calories Per Serving
Deliver Ingredients

Ingredients

  • medium-sized heirloom tomatoes (about 1 1/2 pounds total), halved
  • 1  Cup  whole-wheat couscous
  • 1  Tablespoon  sherry vinegar
  • 2  Teaspoons  chopped regular or lemon thyme
  • 1/2  Teaspoon  fine sea salt
  • 1/4  Teaspoon  freshly ground black pepper
  • One 15-ounce can no-salt-added chickpeas, drained and rinsed

Directions

Using a spoon, scoop out the middle of each tomato half, leaving ¼-inch flesh around the outside. Finely chop any large pieces and transfer to a large, nonreactive bowl, along with any accumulated juices. (Transfer the hollowed out tomato halves to a platter, cover, and set aside at room temperature.)

To the chopped tomato, add the couscous, vinegar, 1 teaspoon of the thyme, salt, and pepper. Stir well, cover and set aside at room temperature until the couscous is tender, about 1 hour.

Fluff the couscous mixture with a fork and then stir in the chickpeas. Spoon into the tomato halves, garnish with the remaining thyme, and serve.

Nutritional Facts

Total Fat
3g
4%
Sugar
2g
2%
Saturated Fat
1g
4%
Cholesterol
2mg
1%
Carbohydrate, by difference
29g
22%
Protein
5g
11%
Vitamin A, RAE
1µg
0%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
8mg
1%
Choline, total
14mg
3%
Fiber, total dietary
3g
12%
Folate, total
18µg
5%
Iron, Fe
2mg
11%
Magnesium, Mg
35mg
11%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Phosphorus, P
91mg
13%
Selenium, Se
22µg
40%
Sodium, Na
342mg
23%
Water
17g
1%
Zinc, Zn
1mg
13%

Couscous Shopping Tip

Look for whole wheat couscous for a healthier alternative.

Couscous Cooking Tip

For added flavor, heat cous cous in chicken stock or saute some carrot and onion in butter before adding water.