Herb Couscous Stuffed Tomatoes Recipe

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Herb Couscous Stuffed Tomatoes
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  1. Preheat oven to 220C (200C fan forced).
  2. Slice tops from the tomatoes and reserve.
  3. Using a teaspoon, scoop out flesh and seeds and place tomatoes and tops on a baking tray and bake for 8 to 10 minutes or until just tender.
  4. Place couscous and currants in a heatproof bowl.
  5. Place stock and lemon juice in a microwave safe jug and microwave on high (100%) for 30 to 40 secons or until heated through.
  6. Stir stock mix into couscous mix and cover and stand for 5 minutes and then using a fork, stir to separate grains.
  7. Add almonds basil, parsley, chives and oil and season with salt and pepper and stir to combine.
  8. Divide couscous mix between tomato shells and replace top and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 53.78 Kcal (225 kJ)
Calories from fat 14.17 Kcal
% Daily Value*
Total Fat 1.57g 2%
Cholesterol 0.26mg 0%
Sodium 15mg 1%
Potassium 103.12mg 2%
Total Carbs 8.26g 3%
Sugars 1.17g 5%
Dietary Fiber 0.87g 3%
Protein 1.9g 4%
Vitamin C 5.9mg 10%
Iron 0.2mg 1%
Calcium 10.2mg 1%
Amount Per 100 g
Calories 109.17 Kcal (457 kJ)
Calories from fat 28.76 Kcal
% Daily Value*
Total Fat 3.2g 2%
Cholesterol 0.52mg 0%
Sodium 30.45mg 1%
Potassium 209.34mg 2%
Total Carbs 16.77g 3%
Sugars 2.37g 5%
Dietary Fiber 1.78g 3%
Protein 3.86g 4%
Vitamin C 12.1mg 10%
Iron 0.4mg 1%
Calcium 20.6mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1
  • 1

Good Points

  • saturated fat free,
  • very low sodium,
  • cholesterol free

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