Grilled Cannellini and Couscous Stuffed Tomatoes

Memorial Day is just a few short days away and whether or not you’re hosting a party or just celebrating at home with family, menu planning is in full force!  These grilled stuffed tomatoes would make a lovely, light addition to any menu and are especially nice in place of the typical heavy mayonnaise-laden BBQ fare like pasta salad or coleslaw.  Serve with a big garden-fresh salad and a protein of your choice and you’ve got a refreshing menu that won’t leave you with regrets come Tuesday.  Enjoy!
Serves 6

1 box (6 ounces) roasted garlic with olive oil-couscous mix, divided
4 tablespoons olive oil (preferably extra-virgin), divided
1/2 cup prechopped onion, minced
6 large ripe but firm tomatoes (10 ounces each; about 4 3/4 pounds total)
1 can (15 ounces) cannellini beans, rinsed and drained
2 tablespoons chopped fresh parsley
1 1/2 teaspoons italian seasoning


Preheat the grill. Coat a 9″ x 6″ disposable foil pan with cooking spray. Measure 1/2 cup of the couscous and 1 tablespoon of the seasoning packet from the mix. Set aside. Store the remaining couscous and seasoning packet for another dish.
In a medium skillet, heat 2 tablespoons of the oil over medium heat. Add the onion and cook for 3 minutes, or until the onion is softened. Meanwhile, cut 1/4″ slices from the tomato tops. Discard the tops. With a serrated knife or spoon, scoop out the tomato flesh, leaving 1/4″-thick walls. Set aside. Finely chop the tomato flesh. Add to the onion along with the beans, parsley, Italian seasoning, pepper, and the reserved couscous and seasoning. Stir to combine. Spoon into the reserved tomato shells, mounding slightly. Spoon any extra stuffing into the base of the pan. Drizzle with the remaining 2 tablespoons of oil. Cover with aluminum foil.
Place on the grill away from direct heat. Grill, rotating the pan occasionally, for about 45 minutes, or until the tomatoes are tender and the tops are golden. Allow to stand for 20 minutes.
Recipe courtesy of
Photo courtesy of

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