Ingredientes para Herb Couscous Stuffed Tomatoes
- 4 large tomatoes
- 1 cup couscous
- 1/4 cup currants
- Chicken Stock
- 1 tablespoon lemon juice
- 1/4 cup slivered almonds
- Basil Leaves
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh chives
- Extra Virgin Olive Oil
- Salt And Pepper
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Como fazer Herb Couscous Stuffed Tomatoes
- Preheat oven to 220°C (425°F).
- Slice tops off 4 large tomatoes and reserve. Using a teaspoon, scoop out flesh and seeds, reserving about 1/2 cup of the tomato pulp. Place tomatoes and tops on a baking tray.
- Bake tomatoes for 8-10 minutes, or until slightly softened.
- While tomatoes bake, combine 1 cup couscous and 1/4 cup currants in a heatproof bowl.
- In a microwave-safe jug, combine 1 cup vegetable stock and 1 tablespoon lemon juice. Microwave on high for 30-40 seconds, or until heated through.
- Pour hot stock mixture over couscous and currants. Cover and let stand for 5 minutes. Fluff with a fork to separate grains.
- Stir in 1/4 cup slivered almonds, 1/4 cup chopped fresh basil, 2 tablespoons chopped fresh parsley, 1 tablespoon chopped fresh chives, 1 tablespoon olive oil, salt, and pepper to taste.
- Mix in the reserved 1/2 cup tomato pulp for extra flavor.
- Divide couscous mixture evenly among tomato shells. Replace the tomato tops.
- Serve immediately or bake for an additional 5-7 minutes for warm tomatoes.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
20g
Fat
1g
Carbs
6g