Tomatoes stuffed with Couscous and Feta Cheese (Domates Yemistes)
Serves: 4
Preparation time: 45 min.
"Yemista" means filled or stuffed. Domates Yemistes is a popular summer dish served straight from the oven. It's equally good as a sidekick to a salad on a hot summer day or as part of a Mezedes.
Ingredients
- 4 tbsp olive oil
- 4 medium size firm tomatoes
- 125 gr (1/4 cup) finely chopped onion
- 1 garlic clove finely chopped
- 125 gr (1/4 cup) finely chopped fresh coriander or Italian parsley
- 1 cup steamed couscous, cooled
- 1/2 cup feta cheese crumbled
Preparation:
Start by slicing off the tomato tops. Scoop out the inside of the tomatoes with a spoon. Salt and pepper the tomatoes inside and turn them upside down over a kitchen towel for about 15 minutes. Chop scooped out flesh finely and set aside.
Heat olive oil in a saucepan and sauté onion for about 5 minutes. Add garlic and sauté for 1-2 minutes longer. Stir in the chopped tomato flesh, season with salt and pepper. Bring briefly to a boil. Lower heat to medium and stir constantly until tomato flesh starts falling apart about 5 minutes more.
Preheat oven at 180°C (350°F).
Add the steamed couscous and mix it well with the tomato sauce. Fold feta cheese and fresh coriander in the couscous-tomato mix. Adjust seasoning if necessary. If filling seems a bit on the dry side add a bit of olive oil or water and mix it again. Top each tomato with a small piece of feta cheese. Brush tomato skins with olive oil and bake for 30 minutes.
Serve at room temperature as an appetizer or as a light vegetarian dish with a salad. Domates Yemistes are an essential part of a Mezedes.
