Couscous-Stuffed Grilled Tomatoes
Couscous-Stuffed Grilled Tomatoes - Delicious grilled tomatoes filled with a savory couscous salad
Healthy, because
Even smarter
Nutritional values
The tomatoes in this recipe provide the antioxidant lycopene, which helps protect the body's cells from free radicals, while the pine nuts provide unsaturated fatty acids, which are good for blood health. The couscous is also rich in fiber, which will keep you satiated for hours.
If possible, purchase fresh, vine-ripened tomatoes for this dish, which contain about three times as much lycopene as tomatoes grown in a greenhouse.
(Percentage of daily recommendation)
| Calorie | 240 cal. | (11 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 16 μg | (27 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 524 mg | (13 %) | ||
| Calcium | 67 mg | (7 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 54 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Ingredients
Kitchen utensils
Preparation steps
In a pot, combine 1 cup of salted water with the oil and bring to a boil. Remove from heat and add couscous.
Stir, cover tightly and let steam until water has been absorbed, 5 minutes.
Transfer to a bowl and fluff with a fork.
Toast pine nuts in a dry skillet.
Rinse parsley, shake dry and chop leaves. Rinse scallions and slice thinly.
In a large bowl, mix couscous with pine nuts, parsley, scallions, golden raisins, paprika and cinnamon. Season with salt and pepper.
Rinse tomatoes. Slice off tops of tomatoes and reserve. Scoop out the seeds with a spoon.
Season the insides of tomatoes with salt and pepper. Fill with couscous, and cover with reserved tomato tops.
Place tomatoes on a lightly oiled disposable aluminum grill pan. Place on a medium-hot grill, cover with a metal bowl (or close the grill) and cook 10 minutes.
