Ingredientes para Baked Tomatoes Stuffed With Couscous And Feta
- 1 cup chicken stock
- 1 cup couscous
- fresh mint (part of 1/4 cup chopped fresh herbs)
- fresh parsley (part of 1/4 cup chopped fresh herbs)
- Pistachios
- 1/2 cup crumbled feta cheese
- 3 tablespoons olive oil
- salt and freshly ground black pepper to taste
- 4 large tomatoes
- dill (part of 1/4 cup chopped fresh herbs)
- 1/4 cup chopped red onion
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Cómo preparar Baked Tomatoes Stuffed With Couscous And Feta
- Preheat oven to 190°C (375°F).
- Bring 1 cup of vegetable stock to a boil in a small saucepan.
- Place 1 cup of couscous in a medium bowl and pour the boiling stock over it.
- Cover the bowl with plastic wrap and let it steam for 10 minutes.
- Fluff the couscous with a fork. Stir in 1/2 cup crumbled feta cheese, 1/4 cup chopped fresh herbs (such as parsley, mint, and dill), 1/4 cup chopped red onion, and 2 tablespoons olive oil.
- Season generously with salt and freshly ground black pepper to taste.
- Slice off the tops of 4 large tomatoes. Using a teaspoon, carefully scoop out the seeds and pulp, reserving the pulp if desired for another recipe.
- Fill each tomato with the couscous mixture, mounding slightly.
- Replace the tomato tops.
- Place the stuffed tomatoes on a baking sheet. Drizzle with 1 tablespoon olive oil.
- Bake for 15-20 minutes, or until the tomatoes are tender and the filling is heated through.
- Serve immediately. Garnish with extra fresh herbs if desired.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
24g
Fat
19g
Carbs
7g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion South West Pacific Low Protein Healthy Side Dishes Eggs Dairy Vegetables Australian Oven Easy Dinner Party Fall Summer Grains Cheese Dietary Low Sodium Low Cholesterol Seasonal Low Calorie Low Carb Healthy 2 Low In Something Pasta Rice And Grains Equipment
