🍽️ Vegan Baked Tomatoes

Name: Vegan Baked Tomatoes
Total time: 30 min
Yield: 4 servings
Ingredients: 300 g Couscous; 4 large beefsteak tomatoes; 1 tbsp grated lemon zest; 1 tbsp chopped parsley; 1 tbsp finely chopped basil; 1 tbsp chopped pistachios; 1 tbsp chopped almond kernels; 2 tbsp olive oil; salt; pepper (from the mill)

411 kcal · 30 min · 4 servings

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Ingredients

300 g Couscous
4 large beefsteak tomatoes
1 tbsp grated lemon zest
1 tbsp chopped parsley
1 tbsp finely chopped basil
1 tbsp chopped pistachios
1 tbsp chopped almond kernels
2 tbsp olive oil
salt
pepper (from the mill)

Instructions

1. Wash the tomatoes thoroughly. Cut off the top and carefully scoop out the inside using a teaspoon. Sprinkle some salt over them. Prepare the couscous according to the package instructions and let it cool down.
2. Mix the cooled couscous with the lemon zest, parsley, basil, pistachios, almonds, olive oil, salt, and pepper. Fill this mixture into the hollowed-out tomatoes.
3. Place the tomato caps back on top. Put the tomatoes in a baking dish that you have previously brushed with a little oil. Bake them in a hot oven at 180 degrees for about 15 minutes. Serve the vegan baked tomatoes hot or cold.

Nutrition per serving

kcal: 411
Protein: 14 g · Fett/Fat: 12 g · Carbs: 60 g