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🥗 Tomatoes stuffed with couscous and spicy carrot salad

350 kcal · 30 min · 4 servings

Ingredients

• Salt pinch
• Tomato seasoning salt 1 tsp
• Couscous 200 g
• Vine tomatoes 12 pcs
• Pepper, black ground pinch
• Carrots 4 pcs
• Zucchini 2 pcs
• Olive oil 2 tbsp
• Chili, ground pinch
• Sunflower seeds 60 g
• Vinegar 4 tbsp

Instructions

1. 1. Put 500 milliliters of water and the tomato seasoning into a pot. Bring the mixture to a boil.
2. 2. Turn on the oven to 180 degrees Celsius with fan circulation.
3. 3. Add the couscous to the boiling water. Remove the pot from the heat. Let the couscous swell for about 10 minutes.
4. 4. Wash the tomatoes thoroughly.
5. 5. Cut a lid about 1 centimeter thick from the top of the tomato.
6. 6. Remove the fruit flesh of the tomato with a spoon. Keep the fruit flesh.
7. 7. Season the inside of the hollowed tomatoes with salt and pepper.
8. 8. Fill the tomatoes with the couscous.
9. 9. Place the stuffed tomatoes in a baking dish.
10. 10. Place the cut-off lids back on the tomatoes.
11. 11. Bake the tomatoes in the oven for about 15 minutes.
12. 12. Puree the saved tomato fruit flesh in a pot.
13. 13. Bring the puree to a boil on high heat.
14. 14. Season the puree with salt and pepper.
15. 15. Let the puree simmer for about 5 minutes.
16. 16. Wash the carrots and the zucchini.
17. 17. Peel the carrots.
18. 18. Cut thin strips from the carrots and zucchini with a vegetable peeler.
19. 19. Heat 2 tablespoons of olive oil in a pan over medium heat.
20. 20. Fry the carrot and zucchini strips in the pan for about 2 minutes.
21. 21. Season the vegetables with a pinch of salt.
22. 22. Add chili, sunflower seeds, and 1 to 2 tablespoons of vinegar to the pan.
23. 23. Fry the mixture for another 2 minutes.
24. 24. Finally season the salad with salt and pepper.
25. 25. Take the tomatoes out of the oven.
26. 26. Plate the tomatoes.
27. 27. Add the carrot salad and serve the dish.

Nutrition per serving

• kcal: 350
• Protein: 10 g · Fett/Fat: 18 g · Carbs: 40 g