Herb Couscous Stuffed Tomatoes
Created by ImPat on November 8, 2014
- Servings: 4
- Prep Time: 10m
- Cook Time: 10m
- Recipe #15722
Ingredients
- 4 large tomatoes (large vine ripened)
- 1/3 cup dry couscous
- 1 tablespoon currants
- 1/4 cup chicken stock (salt reduced)
- 1 tablespoon lemon juice
- 1 tablespoon almonds (slivered toasted)
- 1 tablespoon fresh chopped basil leaves
- 1 tablespoon fresh parsley (flat-leaf parsley leaves)
- 1 tablespoon fresh chopped chives (finely chopped)
- 1 teaspoon oil (extra virgin olive oil)
- Salt and pepper (to taste)
How to Make
-
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.
Nutritional Facts
- 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