Cous-Cous Stuffed Tomatoes
Ingredients
Instructions
- Rinse rice and cous-cous in a strainer. Place in a small saucepan and stir in boiling water. Cover. Cook for 10 minutes over medium heat.
- Meanwhile, melt butter or margarine in a saute pan. Add onion, and saute until golden brown over medium low heat. Stir in cous-cous mixture and mint. Season generously with salt and pepper.
- Slice the tops off tomatoes, and reserve. Scoop out the middles, and reserve. Fill tomato shells with cous-cous mixture, and replace the tops. Stand in a baking dish.
- Chop reserved tomato middles, and place in a small bowl. Mix in oil and garlic. Pour around the stuffed tomatoes.
- Bake in a preheated 450 degree F (230 degree C) for 10 to 15 minutes. Remove from oven, and serve.
Nutrition & Diet Analysis (per serving)
724
kcal
36% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).