Stuffed Tomatoes

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Stuffed Tomatoes
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Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
288
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie288 cal.(14 %)
Protein8 g(8 %)
Fat11 g(9 %)
Carbohydrates38 g(25 %)
Sugar added0 g(0 %)
Roughage5.2 g(17 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E2.5 mg(21 %)
Vitamin K19.6 μg(33 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin2.6 mg(22 %)
Vitamin B₆0.2 mg(14 %)
Folate55 μg(18 %)
Pantothenic acid0.7 mg(12 %)
Biotin5.3 μg(12 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C30 mg(32 %)
Potassium542 mg(14 %)
Calcium52 mg(5 %)
Magnesium55 mg(18 %)
Iron2.1 mg(14 %)
Iodine5 μg(3 %)
Zinc1.2 mg(15 %)
Saturated fatty acids1.7 g
Uric acid58 mg
Cholesterol0 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
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
How healthy are the main ingredients?
olive oilBasilgarlic cloveTomatoTomatoCucumber
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.