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Herb Couscous Stuffed Tomatoes

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Ingredients

Adjust Servings:
4 tomatoes (large vin ripened)
1/3 cup couscous
1 tablespoon currants
1/4 cup chicken stock (salt reduced)
1 tablespoon lemon juice
1 tablespoon almonds (slivered toasted)
1 tablespoon basil leaves (fresh chopped)
1 tablespoon parsley (fresh flat leaf parsley leaves)
1 tablespoon chives (fresh finely chopped)
1 teaspoon extra virgin olive oil
salt and pepper (to taste)

Nutritional information

112
Calories
24 g
Calories From Fat
2.8 g
Total Fat
0.3 g
Saturated Fat
0.5 mg
Cholesterol
36.9mg
Sodium
19 g
Carbs
2.7 g
Dietary Fiber
5.2 g
Sugars
3.9 g
Protein
164g
Serving Size (g)
4
Serving Size

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Herb Couscous Stuffed Tomatoes

Features:
    Cuisine:

    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.

    • 40 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Herb Couscous Stuffed Tomatoes,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.,Loved these stuffed tomatoes! Don’t care for chives so left them out, and subbed raisins for the currants as that’s what I had on hand. The couscous in these was so tasty and flavorful, perfect with the roasted tomato. Served as a side dish but next time will make these a main course with salad and some crusty bread. Thanks for sharing your recipe!


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    Steps

    1
    Done

    Preheat Oven to 220c (200c Fan Forced).

    2
    Done

    Slice Tops from the Tomatoes and Reserve.

    3
    Done

    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.

    4
    Done

    Place Couscous and Currants in a Heatproof Bowl.

    5
    Done

    Place Stock and Lemon Juice in a Microwave Safe Jug and Microwave on High (100%) For 30 to 40 Secons or Until Heated Through.

    6
    Done

    Stir Stock Mix Into Couscous Mix and Cover and Stand For 5 Minutes and Then Using a Fork, Stir to Separate Grains.

    7
    Done

    Add Almonds Basil, Parsley, Chives and Oil and Season With Salt and Pepper and Stir to Combine.

    8
    Done

    Divide Couscous Mix Between Tomato Shells and Replace Top and Serve.

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    Cali Hopkins

    Smoothie sorceress blending fruits and superfoods into delicious and nutritious drinks.

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