Moroccan Couscous Stuffed Tomatoes
This is a sweet and salty mix of flavors, stuffed and baked into whole tomatoes for a meal that looks fancy, but only you will know how very simple it was. Though if you prefer, you can always just chop up the tomatoes, toss it all together and bake it like a casserole.
Servings: 1 serving
Ingredients
- 2 tomatoes
- 1/3 cup couscous, dry
- 2 Tbsp dried apricots, chopped, or raisins
- 1 Tbsp olive oil
- 1 Tbsp lemon juice
- 1 green onion, chopped
- 2 Tbsp black olives, chopped
- 2 Tbsp fresh parsley, mint, or spinach, chopped
- 2 Tbsp boiling water
- pinch sea salt
- pinch black pepper
Instructions
- Preheat the oven or toaster oven to 350 degrees F.
- Cut the tops out of each tomato, and scoop out the inside into a bowl. Mash that up, and toss in the couscous, apricots/raisins, olive oil, lemon juice, onion, olives, parsley, and water to the bowl. Toss everything to combine, with a pinch of salt and pepper.
- Scoop the mixture into the empty tomatoes. Put the tops back on, and put the tomatoes on a baking sheet. If you have any leftover couscous mixture, put it in an oven-safe bowl and onto the baking sheet as well. Put the sheet into the oven for 20-25 minutes, until the tomato skin is wrinkly.
- Take out of the oven, let cool for a few minutes, and then dive in.
Nutrition
Calories: 552kcal | Carbohydrates: 89g | Protein: 12g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 296mg | Potassium: 822mg | Fiber: 11g | Sugar: 19g | Vitamin A: 3000IU | Vitamin C: 71.8mg | Calcium: 130mg | Iron: 4.3mg
