Stuffed Tomatoes with Couscous
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
411
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 411 cal. | (20 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 60 g | (40 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.7 g | (32 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 30.6 μg | (51 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 119 μg | (40 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 13.7 μg | (30 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 60 mg | (63 %) | ||
| Potassium | 1,055 mg | (26 %) | ||
| Calcium | 63 mg | (6 %) | ||
| Magnesium | 106 mg | (35 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 96 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams Couscous
- 4 large Beefsteak tomato
- 1 Tbsp grated Lemon peel
- 1 Tbsp chopped parsley
- 1 Tbsp finely chopped Basil
- 1 Tbsp chopped Pistachio
- 1 Tbsp chopped almonds
- 2 Tbsps olive oil
- salt
- freshly ground peppers
Preparation steps
1.
Rinse the tomatoes, cut a lid from each and scoop out the flesh with a teaspoon. Season with salt.
Cook the couscous according to package instructions and leave to cool.
2.
Mix the couscous with the lemon zest, parsley, basil, pistachios, almonds and olive oil and season with salt and pepper. Spoon the mixture into the tomatoes.
3.
Place the lids on top and place the tomatoes side by side in a greased ovenproof dish.
Bake in the oven at 180°C (approximately 350ºF) for about 15 minutes.
Serve hot.
