Stuffed Tomatoes with Couscous
Stuffed tomatoes with couscous is a recipe featuring fresh ingredients from the vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 8 small beef tomatoes
- 1 Carrot
- 3 spring onions
- 100 g Sugar snap peas
- 350 ml instant vegetable broth
- 1 tbsp Olive Oil
- 250 g couscous
- 3 tbsp butter
- Salt
- Pepper
- 150 g sour cream yogurt
- 1 Garlic clove
Instructions
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1.
Rinse the tomatoes. Cut off a lid from each tomato and scrape out the pulp with a spoon. Peel and dice the carrot. Trim, rinse, and finely chop the spring onions and sugar snap peas.
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2.
Bring the broth to a boil, add olive oil. Cook the vegetables for 3-5 minutes, then remove with a slotted spoon. Bring the broth back to a boil and stir in the couscous; let it absorb for 3 minutes. Add butter and simmer gently for another 3‑4 minutes, occasionally loosening with a fork. Fold in the vegetables and season with salt and pepper.
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3.
Whisk the yogurt with salt and pepper. Peel and press the garlic into the mixture. Pat the tomato interiors dry with paper towels and season with salt and pepper. Fill each tomato with couscous, replace the lids, and serve with the yogurt sauce.
