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Stuffed Tomatoes with Couscous & Feta | Oven-Baked
(0)
40 min
Under an hour
Gurkerl Küche
Sonnengereifte Paradeiser gefüllt mit fluffigem Couscous, cremigem Feta, gerösteten Pinienkernen und frischen Kräutern. Ein herrlich leichtes Sommergericht frisch aus dem Backrohr!
Ingredients
Preparation method
Preparation
Preheat the oven to 190 °C top/bottom heat. Thoroughly wash the beefsteak tomatoes and cut a lid off each. Carefully hollow out the flesh with a spoon, place it in a bowl, and coarsely chop it. Lightly salt the hollowed-out tomatoes and place them upside down on paper towels to drain.
Pour the hot vegetable broth over the couscous in a heatproof bowl, cover, and let it swell for about 5 minutes until the liquid is completely absorbed. Then fluff with a fork.
Preparing the filling
Toast the pine nuts in a small pan without fat until golden brown and allow to cool briefly. Peel and finely chop the garlic. Wash the parsley, shake dry, and finely chop.
Chef's tip
For extra freshness, you can also fold a little fresh mint or lemon zest into the couscous.
Leftover filling makes a great cold couscous salad for the next day!
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