in

Stuffed Tomatoes with Couscous

5 from 5 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 113 kcal

Ingredients
 

  • 4 size Beefsteak tomatoes
  • 75 g Instant couscous
  • Salt
  • 1 small Zucchini
  • 1 Red Chopped onion
  • 1 Red Oil
  • 1 Pr Sugar
  • 0,5 teaspoon Dried oregano
  • Pepper
  • 75 g Crumbled Feta
  • 150 ml Vegetable broth

Instructions
 

  • Put the couscous in a bowl and pour 75 ml of hot salted water over it, let it steep for 5 minutes, then loosen it with a fork and let it cool a little.
  • In the meantime, wash the tomatoes, cut off a lid and hollow out. Chop the inside of the tomato. Wash the zucchini and dice finely.
  • Fry the zucchini and onion cubes in oil, then add the inside of the tomatoes, season with salt, pepper, sugar and oregano. Make sure that there is not too much moisture from the tomatoes in the pan, if necessary pour off a little. Mix the feta and vegetables with the couscous and pour into the tomatoes.
  • Place the tomatoes in a baking dish (with a lid) and pour in the vegetable stock. Put the lid on and cook in the oven at 200 ° C - convection - for approx. 15 minutes.
  • The tomatoes have enough moisture with the vegetable couscous so that we could do without a sauce ....... if you still want one, you can serve it with tomato sauce.

Nutrition

Serving: 100gCalories: 113kcalCarbohydrates: 2.9gProtein: 5.2gFat: 8.9g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Chicken Breast Fillet Cubes in Beer Batter with Chinese Noodles and Vegetables

Pasta with Cashew Sauce and Oven Tomatoes