Herb Couscous Stuffed Tomatoes
Recipe: #15722
November 08, 2014
Categories: Snacks, Couscous, Tomato, Appetizers, Brunch, Sunday Dinner, Low Fat, No Eggs, Non-Dairy, Fresh Tomatoes, Kosher Meat, more
"I have had a similar dish but rice was used as an entree/starter at a restaurant and this one looks good, from Super Food Ideas. To make vegetarian use vegetable stock."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (180.3 g)
- Calories 108.7
- Total Fat - 2.8 g
- Saturated Fat - 0.3 g
- Cholesterol - 4.3 mg
- Sodium - 18.2 mg
- Total Carbohydrate - 18.1 g
- Dietary Fiber - 3 g
- Sugars - 4.4 g
- Protein - 4.1 g
- Calcium - 27.1 mg
- Iron - 0.8 mg
- Vitamin C - 26.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 220C (200C fan forced).
Step 2
Slice tops from the tomatoes and reserve.
Step 3
Using a teaspoon, scoop out flesh and seeds and place tomatoes and tops on a baking tray and bake for 8 to 10 minutes or until just tender.
Step 4
Place couscous and currants in a heatproof bowl.
Step 5
Place stock and lemon juice in a microwave safe jug and microwave on high (100%) for 30 to 40 secons or until heated through.
Step 6
Stir stock mix into couscous mix and cover and stand for 5 minutes and then using a fork, stir to separate grains.
Step 7
Add almonds basil, parsley, chives and oil and season with salt and pepper and stir to combine.
Step 8
Divide couscous mix between tomato shells and replace top and serve.
Tips
No special items needed.
0 Reviews
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