Recently I was flicking through an old copy of That’s Life! magazine when I stumbled upon a recipe for Stuffed Tomatoes with Feta and Couscous. Now, we all know I have a love for all those things, but I decided to alter the original recipe significantly and the results were just sensational. I give you, Tomatoes stuffed with chickpeas, quinoa and feta!
[ SERVES: 3 | TIME: 25 MIN | COST: <$3 ]
[ JOES' RATING: 3.5 / 5 | MY RATING: 4.5 / 5 ]
Ingredients
5 small – medium size tresses tomatoes with stems attached
½ cup crumbled feta cheese
¼ - ½ cup cooked chickpeas
¼ - ½ cup cooked quinoa
¼ - ½ cup cooked finely sliced spring onions
juice of 1 lime
2 tablespoons chopped parsley
2 tablespoons chopped mint
1 teaspoon paprika
Methods
- Carefully cut the tops off the tomatoes, reserving for later presentation. Use a spoon to scoop out the tomato seeds and pulp, leaving the tomatoes walls intact.
- Mix all ingredients gently – the idea is to try to preserver the integrity of the individual items.
- Spoon into the tomatoes and replace tomato top. Use tooth picks to hold the lid in place.
- Bake in a moderate oven for about 20 minutes.
Observations
- I am a little vague on the measurements cause I was working with left overs today. Alter either way according to desired taste and texture.
- I was a little short on tomatoes today, so I also stuffed a capsicum which also worked very well.
- I made the following exchanges from the original recipe: chickpeas instead of minced chicken, parsley instead of coriander, quinoa instead of couscous and lime instead of lemon juice.
- I used the gorgeous Illian Feta from the Nimbin Valley once again, and it never fails to deliver in texture and flavour. A clear favourite!
- Diabetic Note: I used a bed of cooked brown rice for putting our tomatoes on. This added some carbohydrates to the dish, as well as giving it a nice stable platform. My blood glucose levels were grateful for that.
- Ethical Note: I used the substitutes I did because I already had then cooked in the fridge as leftovers from other dishes. Instead of wasting leftovers, use them in a consolidated fashion like I have in this recipe. The earth thanks you for your reduced wastage.
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- Guest Post by Sara Hundt: Forks & Knives (lagastronomiaroja.wordpress.com)
- Cooking With Asterisky: Arugula Stuffed Tomatoes (asterisky.com)
- Pitta Stuffed With Cheese & Tomato (fat.ie)
- Veggie & Feta Stuffed Zucchini (nutritionbyte.wordpress.com)
- Spinach and Sun-dried Tomato Stuffed Chicken (thecocinamonologues.com)
- Stuffed Tomatoes – A Raw Food Recipe (rawlivingfoods.typepad.com)
