← All recipes

🍽️ Oriental Stuffed Tomatoes with Couscous Filling

180 kcal · 30 min · 4 servings

Ingredients

• 8 ripe, larger tomatoes
• 250 g young spinach
• 2 spring onions
• 1 onion
• 1 clove of garlic
• 2 tbsp olive oil
• 200 g couscous (instant)
• 200 ml vegetable broth
• 1 tbsp chopped thyme leaves
• 1 tsp paprika powder (mild sweet)
• 1 bunch parsley
• 100 g Gouda (freshly grated; spicy)
• salt
• pepper (from the mill)
• 2 tbsp lemon juice
• parsley

Instructions

1. 1. Wash the tomatoes thoroughly.
2. 2. Cut a flat slice from the top and use it as a lid.
3. 3. Scoop out the inside of the tomatoes with a spoon.
4. 4. Make sure to leave a border of about half a centimeter.
5. 5. Place the removed pulp in a sieve and let it drain.
6. 6. Chop the drained pulp coarsely.
7. 7. Place the hollowed tomatoes upside down on a cloth to drain further.
8. 8. Wash the spinach and remove the tough stems.
9. 9. Blanch the spinach in boiling salted water for two minutes.
10. 10. Drain the spinach well afterwards.
11. 11. Wash the spring onions and slice them into fine rings.
12. 12. Peel the onion and garlic and dice them finely.
13. 13. Sweat the onion and garlic in hot oil in a large pot until translucent.
14. 14. Stir in the couscous and spring onions and sauté everything for two minutes.
15. 15. Mix the drained spinach into the mixture.
16. 16. Pour in the broth and season with thyme and paprika.
17. 17. Turn off the heat, cover the pot, and let the mixture sit for ten minutes to absorb the liquid.
18. 18. Wash the parsley, pick off the leaves, and chop them finely.
19. 19. Remove the pot from the heat and mix in the parsley, chopped tomato pulp, and cheese.
20. 20. Reserve two tablespoons of cheese for later.
21. 21. Season the filling with salt, pepper, and lemon juice, and adjust to taste.
22. 22. Salt and pepper the inside of the hollowed tomatoes.
23. 23. Fill the tomatoes with the couscous mixture.
24. 24. Place the stuffed tomatoes in a greased baking dish.
25. 25. Drizzle the tomatoes with a little olive oil.
26. 26. Place the previously cut tomato lids on top.
27. 27. Preheat the oven to 200 degrees Celsius with fan.
28. 28. Bake the tomatoes in the preheated oven for about 15 minutes.
29. 29. Sprinkle the finished tomatoes with the reserved Gouda.
30. 30. Serve the Oriental stuffed tomatoes garnished with parsley sprigs as desired.

Nutrition per serving

• kcal: 180
• Protein: 8 g · Fett/Fat: 7 g · Carbs: 21 g