Grain Salad-filled Tomatoes
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
365
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 365 cal. | (17 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 53.2 μg | (89 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 8.4 μg | (19 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 663 mg | (17 %) | ||
| Calcium | 54 mg | (5 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Uric acid | 117 mg | |||
| Cholesterol | 41 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 salad Tomatoes (with bottoms leveled-off and tops removed)
- 1 ¼ cups Couscous
- 2 ½ cups chicken stock (hot)
- ⅜ cup olive oil
- ½ lemon (juiced)
- onions (finely sliced)
- 4 Tbsps parsley (finely chopped)
- parsley (to garnish)
- salt
- Black pepper
Preparation steps
1.
Scoop out the insides of the tomatoes and reserve the hollow tomatoes to one side.
2.
Place the couscous in a large heatproof bowl. Bring the stock to a boil in a saucepan over a medium-high heat. Pour the stock over the couscous then cover the bowl with clingfilm.
3.
Allow to sit for 5 minutes until the stock has been absorbed. Remove the clingfilm and fluff the grains with fork and then stir in the olive oil, onion, lemon juice and chopped parsley. Season to taste and spoon into the tomatoes.
4.
Garnish with the sprigs of parsley and some more black pepper on top.
