Healthy Couscous Stuffed Tomatoes |
|
 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
This is a really quick and easy snack. It is inspired from a recipe in Rosemary Conley's magazine, but I've changed a good few things that I think really enhance the flavours without adding any calories. These are very healthy if you are on WW or a low GI program. They are great as a healthy lunch or as a side for a cookout. I calculated calories at a mere 84 per tomato, with 2g fat, 14g carbs, 4g protein and 2g fibre but not sure what recipezaar will come up with. Ingredients:
4 vine-ripe tomatoes |
50 g couscous |
100 ml chicken stock or 100 ml vegetable stock |
2 scallions, finely chopped |
50 g ricotta cheese |
4 -5 basil leaves, chopped |
1 tablespoon chopped fresh parsley |
1 lemon, zest of |
sea salt and black pepper (to season) |
Directions:
1. Place the couscous in a mixing bowl and add the hot chicken stock. Allow to stand until absorbed and then fluff up a bit with a fork.
2. Slice the top of the tomatoes and reserve. Scoop out the insides of the tomatoes and discard. Chop the tops of the tomatoes finely and add to the couscous.
3. Add the rest of the ingredients and mix thoroughly. Season to your taste.
4. Place the filling inside the tomatoes and bake at 200C/400F for 10-15 minutes, until tomatoes are soft, but still holding their shape. Garnish with basil and more lemon zest if desired.
|
|