Couscous Tomatoes

Name: Couscous Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Moroccan, Oriental, European, Mediterranean
Ingredients: 350 ml vegetable broth; Salt; Pepper (freshly ground); 250 g instant couscous; olive oil (for greasing the dish); 12 small tomatoes; 1 Garlic clove; 2 handfuls parsley; 40 g raisins; 60 g pine nuts; 2 tbsp olive oil; 1 tsp lemon juice

Prep: 15min

| Servings: 4 | Cook: 30min

Juicy fruit‑rich tomatoes filled with a spicy mixture: Try the Couscous Tomatoes from Spoonsparrow!

Ingredients

350 ml vegetable broth
Salt
Pepper (freshly ground)
250 g instant couscous
olive oil (for greasing the dish)
12 small tomatoes
1 Garlic clove
2 handfuls parsley
40 g raisins
60 g pine nuts
2 tbsp olive oil
1 tsp lemon juice

Instructions

1.
Season the broth with salt and pepper and bring to a boil. Pour it over the couscous in a bowl and let it absorb for about 10 minutes.
2.
Preheat the oven to 180 °C (356 °F) fan‑forced. Grease an ovenproof dish with oil.
3.
Wash the tomatoes, cut off a lid from each, hollow them out, and place them in the dish.
4.
Peel and finely chop the garlic. Rinse the parsley, shake dry, pluck and chop it. Chop the raisins as well. Lightly toast the pine nuts in a hot pan. Mix the parsley, garlic, oil, and raisins with the toasted pine nuts and combine into the couscous. Season with lemon juice, salt, and pepper, then fill the tomatoes. Place the lids back on and bake for about 20 minutes.
5.
Serve with fresh salad if desired.