Couscous-Stuffed Tomatoes and Spearmint Sauce with FAGE Total

COOK
30'-45'
Ingredients

TOMATOES:

6 large tomatoes

COUSCOUS STUFFING:

1 ⅔ cups couscous

1 ¾ cups water

1 garlic clove, finely chopped

1 red onion, finely chopped

1 tsp. paprika

½ cup of parsley, finely chopped

½ cup of spearmint, finely chopped

1 tbsp. extra-virgin olive oil

Salt to taste

Freshly ground black pepper to taste

SPEARMINT SAUCE WITH FAGE TOTAL:

1 ¾ cups FAGE Total 5%, 2%, or 0%

½ cup of spearmint, finely chopped

1 tbsp. extra-virgin olive oil

1 lemon, zested

Salt to taste

Freshly ground black pepper to taste

    Steps
  1. TOMATOES:
    Slice off the tops of the tomatoes and set them aside. Scoop out the pulp with a small spoon.
  2. Strain the pulp and set aside.
  3. COUSCOUS STUFFING:
    Put the couscous in a bowl and add the warm water.
  4. Cover with a cloth and let it absorb the water for about 7 minutes.
  5. Add the garlic, onion, strained tomato pulp and paprika to the couscous and mix well.
  6. Then add the parsley, spearmint, olive oil, salt and pepper.
  7. STUFFED TOMATOES:
    Use a spoon to stuff the tomatoes with the couscous mix.
  8. Cover them with their previously removed tops, put them onto a lightly oiled roasting pan and drizzle olive oil on the tomatoes. Bake for 20 minutes at 350°F.
  9. SPEARMINT SAUCE WITH FAGE TOTAL:
    Blend the FAGE Total, spearmint, olive oil, lemon zest, salt and pepper in a large mixing bowl and refrigerate for about an hour.
  10. <del></del>Serve the tomatoes with a dollop of sauce.
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