in Recipes

Tomatoes stuffed with couscous

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Ingredients for 1 servings:

  • 1 spring onion(s)
  • 1 clove(s) garlic
  • ½ tsp broth
  • Salt
  • 50 g couscous
  • 2 large tomatoes
  • 3 sprigs of parsley
  • 1 tbsp oil (olive oil)
  • 1 tsp lemon juice
  • pepper
  • Peas
  • corn

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Finely slice the spring onion and finely chop the garlic. Bring 1/8 liter of water and the broth to a boil in a saucepan. Stir in the spring onion, garlic, and couscous, cover, and let simmer for 5 minutes on the turned-off stovetop. Wash the tomatoes, cut off one of the tops, and scoop out the flesh. Finely chop the herbs. Season the couscous with herbs, oil, lemon juice, salt, and pepper. Fill the tomatoes with the mixture and garnish with herbs.

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Written by John Myers

Professional Chef with 29 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.

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