ROASTED TOMATOES STUFFED WITH COUSCOUS, CHANTERELLES AND PINE NUTS
Provided by Molly O'Neill
Categories side dish
Time 35m
Yield Four servings
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees. Peel tomatoes. Mince one tomato and set aside. Cut a 3/4-inch slice from the bottom of the others, reserving these pieces to serve as lids. Scoop out seeds and center flesh. Rub the insides with 1 tablespoon of olive oil; place a garlic clove, a sprig of thyme, a sprig of tarragon, a bay leaf and a basil leaf into each. Put the lids on and bake until they begin to soften, but still maintain their shape, 10 to 12 minutes. Remove from oven and discard garlic and herbs.
- In a double boiler, warm the couscous. Add the minced tomato, chanterelles, pine nuts, cucumber and corn and stir. Add 1 tablespoon of oil, the chopped chives, the minced tarragon and mint and stir. Spoon into the tomatoes, reheat in the oven and serve two to a plate garnished with whole chives.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 7 grams, Carbohydrate 47 grams, Fat 9 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 23 milligrams, Sugar 6 grams
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Saad MsaadKING
[email protected]I've never made stuffed tomatoes before. I'm excited to try this recipe!
Abdur Nur
[email protected]I'm not a big fan of tomatoes, but I'm willing to try this recipe because it looks so good.
Mduduzi Sambo
[email protected]This recipe seems a little complicated for me. I think I'll try something else.
Mitho Gee
[email protected]I'm not sure if I have all the ingredients for this recipe, but I'm going to see what I can find at the grocery store.
Lucas Lucas
[email protected]I'm excited to try this recipe. It looks so delicious!
Ezekiel Saidimu
[email protected]This recipe is vegetarian, but you could easily add some cooked chicken or sausage if you wanted to make it a meat dish.
Carol and Ian Hart
[email protected]I'm allergic to pine nuts, so I used chopped walnuts instead.
Love A
[email protected]I didn't have any chanterelles, so I used shiitake mushrooms instead. They worked just as well.
MD Toufikolislam
[email protected]I think I might have overcooked the tomatoes. They were a little too soft for my liking.
Rudolf Sentsho
[email protected]I'm not sure what went wrong, but my dish didn't turn out as good as I hoped. The tomatoes were too watery and the couscous was bland.
Arhdjoa Xeny
[email protected]This recipe is a keeper! I'll definitely be making it again.
Neesha Tamong
[email protected]I'm not a big fan of couscous, but I loved this dish. The flavors are so well-balanced.
Dipak Acharya
[email protected]This dish is easy to make and it's perfect for a weeknight meal.
Sheriyar Raki007
[email protected]I love the addition of pine nuts. They add a nice crunch and a nutty flavor.
Lessannie Malcolm
[email protected]The roasted tomatoes are the perfect vessel for the couscous and chanterelles. They're soft and juicy, and they add a delicious sweetness to the dish.
Raja Pramanik
[email protected]This recipe is a great way to use up leftover couscous.
Schwetha Samlall Rampatha
[email protected]I made this dish for a dinner party and it was a huge hit! Everyone loved the combination of flavors and textures.
Sage Mendoza
[email protected]Roasted tomatoes stuffed with couscous, chanterelles, and pine nuts is a delightful and flavorful dish. The combination of sweet tomatoes, earthy mushrooms, and nutty pine nuts is simply divine.