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    You are in: Home / Recipes / Couscous Stuffed Tomatoes Recipe
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    Couscous Stuffed Tomatoes

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    CraftScout's Note:

    I started craving stuffed tomatoes for lunch today, but nothing already posted sounded really good. I got a lot of inspiration from all the various stuffed tomato recipes, went through my cupboards, and came up with this. Hope you enjoy as much as I did! The artichoke heart can either be fresh, from a can, or from fozen and thawed. This would make a lovely vegetarian lunch if you use vegetable broth, or even a lovely side dish for dinner.

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    Units: US | Metric


    1. 1
      Heat chicken stock or vegetable broth and olive oil to boiling. Then pour over couscous and let sit for at least 5 minutes.
    2. 2
      Carefully cut top off of tomato. Scoop out pulp (reserve for later), sprinkle inside with a little salt and turn over on a rack to drain excess liquid.
    3. 3
      Chop artichoke heart, olives, and reserved tomato pulp.
    4. 4
      Fluff couscous and combine with srtichoke, olives, tomato pulp, and oregano. Taste and adjust seasonings to taste. Lightly pack stuffing mixture into tomato cup and enjoy your lunch!

    Ratings & Reviews:


    Nutritional Facts for Couscous Stuffed Tomatoes

    Serving Size: 1 (416 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 317.5
    Calories from Fat 47
    Total Fat 5.3 g
    Saturated Fat 0.9 g
    Cholesterol 3.6 mg
    Sodium 652.5 mg
    Total Carbohydrate 56.5 g
    Dietary Fiber 10.3 g
    Sugars 6.3 g
    Protein 13.8 g

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