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Ingredientes
- four (1/2-lb.) tomatoes
- 1/4 c. dry currants
- 1 2/3 c. chicken broth
- 3 Tbsp. extra virgin olive oil
- 1 c. couscous
- 1/3 c. finely minced scallion
- 3 Tbsp. chopped fresh dill
- 3 Tbsp. chopped fresh mint leaves
- 1 Tbsp. fresh lemon juice up to 2
Direcciones
- Halve each tomato horizontally, scoop out and throw away the seeds, and with a grapefruit knife scoop out the pulp, reserving it and leaving 1/3-inch-thick shells. Sprinkle the insides of the tomatoes with salt and invert the tomato shells onto a rack to drain for 30 min.
- In a small saucepan combine the currants with 1 c. of the broth and simmer them for 5 min. Drain the currants in a sieve set over a 2-c.
- measure, add in sufficient of the remaining broth to measure 1 1/2 c., and transfer the broth to the pan. Add in 1 Tbsp. of the oil to the broth and bring the mix to a boil. Stir in the couscous and let it stand, covered, off the heat for 5 min. Stir the couscous with a fork, breaking up any lumps, and toss it in a bowl with the currants, the reserved tomato pulp, minced, the remaining 2 Tbsp. oil, the scallion, the dill, the mint, the lemon juice, salt and pepper to taste.
- Divide the couscous mix among the tomato shells, mounding it, arrange the stuffed tomatoes in an oiled baking dish just large sufficient to hold them, and bake them, covered, in a preheated 325F. oven for 10 min.
- Serve the stuffed tomatoes hot or possibly at room temperature.
- Serves 8.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 699g | |
| Calories 1156 | |
| Calories from Fat 373 | 32% |
| Total Fat 42.22g | 53% |
| Saturated Fat 5.95g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 652mg | 27% |
| Potassium 1071mg | 31% |
| Total Carbs 166.52g | 44% |
| Dietary Fiber 14.1g | 47% |
| Sugars 25.33g | 17% |
| Protein 28.39g | 45% |
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