Healthycouscousstuffedtomatoes Recipes

HERB COUSCOUS STUFFED TOMATOES

Herb Couscous Stuffed Tomatoes image

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.

Provided by ImPat

Categories Grains

Time 20m

Yield 4 stuffed tomatoes, 4 serving(s)

Number Of Ingredients 11

Ingredients

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)

Steps:

Preheat oven to 220C (200C fan forced).
Slice tops from the tomatoes and reserve.
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.
Place couscous and currants in a heatproof bowl.
Place stock and lemon juice in a microwave safe jug and microwave on high (100%) for 30 to 40 secons or until heated through.
Stir stock mix into couscous mix and cover and stand for 5 minutes and then using a fork, stir to separate grains.
Add almonds basil, parsley, chives and oil and season with salt and pepper and stir to combine.
Divide couscous mix between tomato shells and replace top and serve.

Nutrition Facts : Calories 112, Fat 2.8, SaturatedFat 0.3, Cholesterol 0.5, Sodium 36.9, Carbohydrate 19, Fiber 2.7, Sugar 5.2, Protein 3.9

COUSCOUS STUFFED ROMA TOMATOES WITH PINE NUTS

Couscous Stuffed Roma Tomatoes With Pine Nuts image

Make and share this Couscous Stuffed Roma Tomatoes With Pine Nuts recipe from Food.com.

Provided by Melanie B.

Categories Grains

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

8 large plum tomatoes, tops cut off and insides scooped out
1 1/2 cups couscous, cooked according to package instructions
1/4 cup pine nuts, toasted
2 tablespoons basil, fresh chopped
1 small red bell pepper, diced
2 scallions, chopped
1/4 cup parmiggiano-reggiano cheese, fresh grated
1/4 cup panko breadcrumbs
1/4 cup mozzarella cheese, fresh
2 teaspoons salt
1 teaspoon black pepper

Steps:

Mix together cooked Couscous, pine nuts, basil, bell pepper, scallion, and Parm cheese. Season with salt and pepper.
Fill each Plum tomato with the mixture. Sprinkle Panko Crumbs and Mozzarrella cheese on top.
Bake in a casserole Dish at 375 Degrees for about 15 minutes, or until the tops are golden brown and cheese is melted.
Enjoy as a side dish or a yummy snack!

Nutrition Facts : Calories 201.5, Fat 5.1, SaturatedFat 1.3, Cholesterol 5, Sodium 669.5, Carbohydrate 31.9, Fiber 3, Sugar 2.5, Protein 7.4

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