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Recipe by
Stuffed tomatoes with couscous are a light and tasty side dish. The tomatoes are hollowed out and filled with a mix of couscous, onion, sultanas, egg yolk and mint. Once baked, they become soft and creamy. Perfect to serve alongside meat or fish dishes.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 6: Remove the tops from the tomatoes and hollow them out
Step 2 of 6: Soften the finely chopped onion in the oil
Step 3 of 6: Bring 250 ml of salted water to the boil with a few drops of oil, turn off the heat and pour in the couscous
Step 4 of 6: Mix, cover and let it swell for a few minutes
Step 5 of 6: Add the onion, the softened raisins, the chopped mint, and stir in the egg yolk
Step 6 of 6: Fill the tomatoes, arrange them in an oiled baking dish, drizzle with a little oil and bake at 200 degrees for 20 minutes
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In summary: Not suitable for vegans · Contains nickel · Allergens detected: Gluten and Eggs
In gray: not detectedDetected
| Average values | Per serving312 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 722 kJ173 kcal | 232 kJ55 kcal |
| Fat | 2.21 g | 0.71 g |
| of which saturated fatty acids | 0.59 g | 0.19 g |
| Carbohydrates | 32.7 g | 10.49 g |
| of which sugars | 15.28 g | 4.9 g |
| Fibre | 4.24 g | 1.36 g |
| Protein | 5.18 g | 1.66 g |
| Salt | 0.09 g | 0.03 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
