Stuffed Tomatoes
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
288
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 288 cal. | (14 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 19.6 μg | (33 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 5.3 μg | (12 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 542 mg | (14 %) | ||
| Calcium | 52 mg | (5 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 58 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ⅞ cup vegetable stock
- 7 ozs Couscous
- 4 yellow Tomatoes
- 1 red Tomato
- 1 clove garlic cloves (finely chopped)
- ½ Cucumber (peeled and diced)
- 1 bunch Basil (finely chopped)
- ½ lemon (juice)
- 4 Tbsps olive oil
- salt
- cayenne pepper
- To garnish
- Basil
Preparation
Kitchen utensils
1 Pot, 1 Skillet, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Peeler, 1 Sieve, 1 Citrus juicer
Preparation steps
1.
Heat the stock and pour over the couscous. Leave to stand for about 5 minutes, then fluff with a fork.
2.
Cut off the tops of the yellow tomatoes and hollow out. Discard the seeds and dice the remaining flesh.
3.
Put the red tomato into boiling water for a few seconds, then skin, quarter, deseed and dice.
4.
Mix the couscous with the red tomato, diced yellow tomato and garlic. Add the chopped basil, lemon juice and oil and mix well.
5.
Season to taste with salt and cayenne pepper and fill the hollowed-out tomatoes with the mixture. Replace the tops and garnish with basil.
