Couscous, Feta and Romano Stuffed Tomatoes



4 servings



1/4 cup (50) couscous
1/2 cup (125) chicken stock or
1 pkg/1 lb. (454 g) mini vine ripened tomatoes (Campari tomatoes)
1/4 cup (50) Tre Stelle® Grated Romano Cheese
1 pkg (150 g) Apetina® Feta in Oil with Herbs & Spices, drained and crumbled


In a small saucepan bring chicken stock or water to boil; add couscous, cover and remove from heat. (Let sit for 5 mintues)

Cut 1/2” off the top of each tomato. With a teaspoon scoop out the insides of each tomato, reserve pulp and discard seeds. Place hollowed out tomatoes upside down on a paper towel to drain while making filling.

Chop the pulp and combine with the Romano and Feta Cheese in a medium bowl. Fluff couscous with a fork and add to cheese mixture.

Spoon filling into each tomato and top with tomato lid and serve.

Alternatively place tomatoes on a baking sheet and bake in a
350ºF (180ºC) preheated oven for 20 minutes. Remove from
oven and serve.

Makes 4 servings

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This recipe was provided by Tre Stelle

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