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Receta Couscous Stuffed Tomatoes With Currants And Herbs
by Global Cookbook

Couscous Stuffed Tomatoes With Currants And Herbs
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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve the stuffed tomatoes hot or possibly at room temperature.
  6. Serves 8.