You Say Tomato…


Stuffed Tomato With Israeli Couscous & Spinach

*Recipe follows story

I say stuff it…
Stuff it good…

Especially on a wintry Spring night.  This here stuffed tomato is a light treat with some hints of warm weather flavors, lemon and fresh herbs.  Eating it reminded me of a spring walk through the park, and I let this tomato trick my mind into believing it wasn’t even snowing.  

There’s something about a beefsteak tomato that bores me if it’s not wedged between a hot buttered bun and a rare burger.  Mmm, hot buttered buns.  However, I had no meat in the house, so a clean slice was out of the question…

And, so, I cored the tomato, cooked him in boiling water for 5 minutes and then lubed him up in oil.  There was also excess spinach, dill and lemons in my refrigerator - as well as a block of feta.  I can’t resist the fresh feta by the pound.  I just can’t.  That’s how I ended up with Spinach Pie and Stuffed Lamb Burger insanity a few months back.

Clearly a weeknight party with cheese, herbs and oil was going down.

Stuffed Tomato With Israeli Couscous & Spinach

4 beefsteak tomatoes (cored and placed in boiling water for 5 minutes, then pat dry and put aside) 
1 c. Israeli couscous (cooked according to instructions.  I usually put 1 tsp. of consomme in the water so a little extra flavor gets all in the grain)
4 T. olive oil
2 c. packed spinach leaves
2 cloves of garlic (peeled and thinly sliced)
1 tsp. nutmeg
1 T. dill
1 T. grated lemon zest 
4 oz. crumbled feta
Kosher salt and freshly ground black pepper taste

-Preheat oven to 375 degrees
-Once tomatoes have been removed from the boiling water (they should be tender, but not soft as they will have to hold up whence they’re stuffed and put in the oven to continue cooking) lube up each tomato with a teaspoon of olive oil and sprinkle lightly with salt and pepper then transfer to a baking sheet and put aside
-Heat 2 T. of olive oil in a large skillet, add garlic and saute until browned - about 3 to 4 minutes - but being careful so as not to burn
-Add spinach and saute for 5 minutes, then add nutmeg, dill,  lemon zest and continue to cook until spinach is completely broken down
-Transfer cooked couscous to the pan with the spinach and mix well, then add crumbled feta and salt and pepper to taste
-Stuff each tomato with the spinach and couscous mixture
-Topping each tomato with a slice of lemon and drizzling with remaining olive oil
-Cook in the oven for 35-40 minutes and serve and nom nom nom nom nom  

Thursday, March 24, 2011 — 6 notes   ()