Ron Wilson

Ron Wilson

Want to know more about Ron Wilson? Get his official bio, social pages and more!Full Bio


Rita's Stuffed Tomatoes

Couscous, chickpea and zucchini stuffed tomatoes

The filling made a good 4 cups, so take that into account when figuring out how many tomatoes to use, depending upon size. I didn’t hollow the tomatoes out completely, since my goal was to get a little tomato flavor along with each bite of filling.

The hollowed out pulp can be used in salads, salsas, etc.

Go to taste on the herbs - a little more, or less is OK.


5-6 tomatoes, hollowed out - leave a fairly thick shell

1 cup vegetable broth or water

3/4 cup Moroccan couscous

Olive oil

Up to 1 can chickpeas, drained but not rinsed

1/3 cup shallot or red onion, diced small

1/2 cup zucchini, diced small or shredded

2 large cloves garlic, minced - about 1 tablespoon

Handful basil leaves, chopped, plus extra for garnish

Palmful onion or garlic chives, chopped (optional)

Palmful mint, chopped (optional)

Salt and cayenne pepper to taste


Bring broth to a boil, remove from heat, stir in couscous and cover. This allows it to steam really fast, in a couple of minutes.

Film a saute pan with olive oil. Add chickpeas, shallot, zucchini and garlic. Cook over medium heat until shallot and zucchini are soft, a few minutes.

Stir in garlic, basil, chives and mint. Cook a minute or so.

Put couscous in large bowl and pour chickpea mixture over. Mix well and add seasonings.

Go ahead and add a little olive oil if you like.

Let cool a bit, then pack into tomatoes.

Garnish and serve.

Gilding the lily

A shower of Romano would be nice on top

Sponsored Content

Sponsored Content