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Vegetarian Gemista with Herbed Couscous - Image 1

Vegetarian Gemista with Herbed Couscous

European cuisineMediterranean cuisineVegetarian cuisineCzech cuisine
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Vegetarian Gemista with Herbed Couscous

Gemista

  1. Greek Eggplant Dishes

Prep: 25 min • Cook: 45 min. A lighter take on classic Gemista, this dish features bell peppers and tomatoes generously stuffed with fluffy, herb-infused couscous and crunchy pine nuts. Baked to perfection with a touch of lemon and olive oil, it offers a bright, Mediterranean-inspired flavor profile.

Preparation time
25 min
Cooking time
45 min
Total time
1 hr 10 min
Servings
4
Course
Main
Complexity
Easy
Units:
Scale:

Ingredients

Vegetables

  • 4 pcs bell peppers(mixed colors, tops cut off, seeds removed)
  • 4 pcs tomatoes(large, ripe, tops cut off, pulp scooped out)

Couscous Filling

  • 1 cup couscous(dry, plain)
  • 1 cup vegetable broth(hot)
  • 1/4 cup pine nuts(toasted)
  • 2 tbsp fresh mint(chopped)
  • 2 tbsp fresh parsley(chopped)
  • 1 tsp lemon zest
  • 1 tsp garlic(minced)
  • 2 tbsp olive oil
  • salt(to taste)
  • black pepper(freshly ground, to taste)

Baking

  • 2 tbsp olive oil
  • 2 tbsp lemon juice

Instructions

Prepare Vegetables

  1. Preheat oven to 375°F (190°C). Lightly grease a baking dish.
  2. Prepare the bell peppers by cutting off the tops, then removing the seeds and membranes. Halve lengthwise if large.
  3. Prepare the tomatoes by cutting off the tops and scooping out the pulp and seeds, reserving the pulp for another use if desired.

Make Couscous Filling

  1. In a medium bowl, combine the dry couscous, hot vegetable broth, toasted pine nuts, chopped fresh mint, chopped parsley, lemon zest, and minced garlic.
  2. Stir in 2 tbsp olive oil, salt, and pepper. Mix well until the couscous is fluffed and evenly combined.

Stuff and Bake

  1. Generously stuff the prepared bell peppers and tomatoes with the herbed couscous mixture.
  2. Arrange the stuffed vegetables in the prepared baking dish.
  3. Drizzle with 2 tbsp olive oil and 2 tbsp lemon juice.
  4. Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
  5. Remove the foil and bake for another 15-20 minutes, or until the vegetables are tender and the couscous is lightly golden.

Nutrition

Servings
4
Serving size (imperial)
8.8 oz
NutrientPer servingPer 100 gTotal (4 servings)
Calories450.5 kcal180.2 kcal1,802 kcal
Protein12.5 g5 g50 g
Fat18 g7.2 g72 g
Carbs60 g24 g240 g

Tips

  • Toast pine nuts in a dry skillet until fragrant for enhanced nutty flavor and crunch.
  • Ensure vegetables are tender but not mushy by checking them during the final baking stage.
  • Serve warm as a main course or a flavorful side dish. A dollop of plain yogurt complements well.

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