An Easy Midweek Summer Recipe:
Tabbouleh Stuffed Tomatoes
Now that summer seems to have officially arrived in the UK, and France, it’ s nice to spend a bit more time outside and maybe a little less time in the kitchen. So, it’s time to look at simple and easy to prepare recipes, ones that will satisfy the family and give you more time to relax in the garden with a good book and a glass of something chilled. With that in mind today’s recipe is a super simple one, packed with bags of flavour and with the added bonus of making use of leftover or pre-cooked tabbouleh, rice or couscous – basically whatever you have to hand.
An Easy Midweek Summer Recipe: Tabbouleh Stuffed Tomatoes
I am a big fan of stuffed vegetables – courgettes, aubergines, tomatoes, onions and the like…..they are perfect for impromptu meals once made and are very well-behaved when taken on picnics too. This recipe is MUCH adapted from the book Tapas, and instead of using rice and olives, I have used cooked tabbouleh and goat’s cheese. The inspiration for the recipe was based on Dom of Belleau Kitchen’s monthly cooking challenge Random Recipes. Dom has asked us to randomly choose a book and cook the recipe on page 40 of that book, in order to celebrate the 40th month of him hosting the challenge, which I duly did, although I changed the recipe considerably in order to use the ingredients I had to hand.
An Easy Midweek Summer Recipe Tabbouleh Stuffed Tomatoes
The recipe is shared below and this recipe can be made ahead of time and then served at room temperature or warmed up again in a low oven before being served with salad and crusty bread. I hope you enjoy it if you make it, and if tabbouleh is your favourite grain, then why not try my “Arabian Nights” Tabbouleh Salad which also uses leftover ingredients too. Have a great weekend, see you soon with more new recipes and some new travel stories. Karen
An Easy Midweek Summer Recipe: Tabbouleh Stuffed Tomatoes
Tabbouleh Stuffed Tomatoes
Print recipe
| Serves | 4 |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Total time | 30 minutes |
| Dietary | Vegetarian |
| Meal type | Appetizer, Lunch, Main Dish, Side Dish, Snack, Starter |
| Misc | Pre-preparable, Serve Cold, Serve Hot |
| Occasion | Casual Party |
| Region | Moroccan |
| By author | Karen S Burns-Booth |
Ingredients
- 4 large tomatoes, cut in half
- 8 heaped tablespoons cooked tabbouleh, or rice or couscous
- 100g soft goat’s cheese, crumbled
- salt and pepper, to taste
- Olive oil
- Greek basil leaves
Note
Tasty stuffed tomatoes that make good use of leftover cooked tabbouleh (or rice). Adjust filling to suit, such as cooked rice or couscous. Serve warm or cold.
Directions
| Step 1 | Pre-heat oven to 180C/375F/Gas mark 5. Spoon a little olive oil into a large baking dish. |
| Step 2 | Scoop the middle out of 4 large tomatoes (all the pips and flesh) that have been cut in half. Chop the flesh up finely and add it to 8 tablespoons of cooked tabbouleh. Season to taste with salt and pepper if necessary. |
| Step 3 | Spoon the tomato and tabbouleh into the hollowed out tomatoes and the sit them in the baking dish. |
| Step 4 | Scatter 100g of crumbled goats cheese over the top of the tomatoes and bake for 15 to 20 minutes or until the cheese is soft and has melted, and then scatter some fresh Greek basil leaves over the cooked tomatoes before serving. |
| Step 5 | These can be served warm or at room temperature with salad and crusty bread. |
Dominic says
oh wow… how incredibly summery and gorgeous this dish looks… and such a shame that The Viking and I are LITERALLY just about to jump on a plain to Spain for a weeks well deserved holiday… we may even be eating this tomorrow!!!… thank you so much my darling for this wonderful entry xx
Karen Burns-Booth says
You are welcome Dom and I hope you and The Viking have a FAB time in Spain too! Catch up when you are back! Karen
Bintu @ Recipes From A Pantry says
I def want to spend more time relaxing in the garden with my kindle so love easy recipes like this. I would make my version with couscous which I have 10 kilos of at the moment.
Karen Burns-Booth says
Thanks Bintu – yes, couscous and rice would also work too!
Glamorous Glutton says
This is a great summer recipe. Perfect for eating in the garden. Simple enough not to be slaving over the stove. GG
Karen Burns-Booth says
Exactly GG! My kinda lazy summer recipe with bags of flavour!
Emma says
I’ve never really thought to use Tabbouleh at home – this needs to change! Lovely recipe – I do love a customisable ‘fridge’ recipe!
Karen Burns-Booth says
Thanks Emma! I am also a BIG fan of “custom fridge” recipes too!
Janice says
Funnily enough I made cous cous stuffed peppers at the weekend, very similar and they were delicious. Your tomatoes look very good, lovely summer food.
Karen Burns-Booth says
Thanks Janice! Stuffed peppers are also another favourite of mine too!
Madeleine Morrow says
I usually only stuff vegetables, especially tomatoes, when in sunny climes. These look delicious and I use couscous several times each week, having found a very nice wholemeal one. This is one of those lovely, healthy summery dishes.
Karen Burns-Booth says
THANKS! Well Madeleine! It’s currently about 28C in London today and rising, so maybe it’s time to get stuffing some vegetables! 🙂
Bob says
Thank you Karen. This looks perfect for summer. I will make it soon. Please note a minor discrepancy: 375F = 190C.
Karen Burns-Booth says
Thanks Bob, noted and amended! Karen
rebecca nisbet says
erm… yummy, shame the other half doesn’t like tomatoes 🙁