Tomatoes stuffed with saffron couscous on a bed of vegetables is a great recipe for any season. It works for vegetarians, vegans and is happily healthy. These oven-roasted tomatoes will even convince the most ardent meat lovers to go green. Try the recipe with guests or enjoy it for yourself. Get inspired by this light springtime recipe for tomatoes stuffed with saffron couscous and let us know what you think.
Tomatoes Stuffed with Saffron Couscous
When the season inspires you to think happy, healthy you need new recipes.
I often go to my tried and tested basics, but just like a playlist, you can become bored. Tomatoes work always – raw, cooked, fried and this time oven roasted. My ultimate tomato recipes did not include this one as it is as new as the spring light feels.
Middle Eastern spices lend themselves beautifully to vegetables. They enhance the flavor and bring out zing. This recipe has Saffron, Zaatar, and Ras el Hanout. Each of them plays a part in the three main components of the dish. Saffron for the couscous, Zaatar for the Tomato itself, and Ras el Hanout for the mixed vegetable bed.
Of course, there are also elements that are as important as the main stars. Raisins and honey being sweetness. Onion, Aubergine, and Raddichio bring earthy character. Radishes and carrots bring a crunchy surprise. Getting curious? Inspired?
By the way – if you like this recipe maybe you will like this one too.
Recipe – Tomatoes Stuffed with Saffron Couscous
If you need cooking conversion look here.
This recipe is for your inspiration so if you do not have some of the suggested ingredients – feel free to swap them out for what you have at home.
- 2 large Tomatoes - I used beef tomatoes
- 200 Grams Couscous - I used giant couscous
- 350 ml Water
- 1 teaspoon Honey
- Raisins - a handful
- 1 sachet Saffron
- 1/2 teaspoon Zaatar
- Salt to taste
- 500 Gram Spinach
- 1 Onion - I used a red one
- 1 Aubergine - Smallish size
- 1 Corgette - Smallish size
- 1 Pepper - I used a yellow one
- 1 Tomato - Any kind
- 1 teaspoon Ras El Hanout
- 1 Tablespoon Balsamic Vinegar
- 2 Tablespoons Olive Oil
- 1 Tablespoon Honey
- 1 Garlic clove crushed
- Salt, Peppar and Chilli - to taste
- Carrots Grated
- 3-4 Radishes
- Set Oven to 225 degrees celsius.
- Take out an oven tray and line it with grease proof paper.
- Cut each Tomato at the top to create a hat - and then use a spoon to scoop out the seeds and some of the tomato meat. Sprinkle the inside with Zaatar spice.
- In a bowl, place Saffron, Honey, Salt and Raisins then pour over hot water (I use a kettle to heat the water) then add the couscous. Place a plate over the bowl to let the couscous absorb all the water.
- You can now get on with cutting all the vegetables for your bed. Distribute them, as well as the spinach leaves, on your lined oven tray and sprinkle over Balsamic Vinegar, Honey, Olive Oil, Salt, Peppar and Ras El Hanout.
- The Couscous should now have turned a lovely yellow and become plump from having absorbed the water. Fork thourgh it and add a spinkle of Olive Oil if it seems to stick.
- Fill your Tomatoes with Couscous and put the 'hat' on top. Give each stuffed tomato an aluminum foil base and put onto the overtray on top of the vegetables.
- Send for a 20 minute overtrip - and check towards the end if the vegetables have become soft, golden and that the tomatoes look baked.
- Serve on a bed of raw Watercress, grated Carots and Radishes with a spinkle of balsamic vinegar and olive oil.
- If you have left over couscous you can serve it in a separate bowl for the extra hungry ones. You can also add feta cheese, or houmous, if you feel the dish needs extra flair. This recipe is done for 2 but obviously you can add tomatoes, and extra vegetables if you need to. Enjoy!
Tomatoes Stuffed with Couscous is Just One
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