Roasted Tomatoes Stuffed With Couscous, Chanterelles And Pine Nuts Recipe

Name: Roasted Tomatoes Stuffed With Couscous, Chanterelles And Pine Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 small ripe tomatoes; 2 tablespoons olive oil; 8 garlic cloves; 8 sprigs thyme; 8 sprigs tarragon, plus 1 teaspoon minced; 8 bay leaves; 8 basil leaves; 1 cup cooked couscous; 8 chanterelle mushrooms, quartered and sauteed; 1 tablespoon toasted pine nuts; 1 tablespoon peeled and finely diced cucumber; 1 tablespoon corn kernels, sauteed; 1 teaspoon chopped chives, plus 16 whole chives; 1 teaspoon chopped mint

Servings: persons

9 small ripe tomatoes
2 tablespoons olive oil
8 garlic cloves
8 sprigs thyme
8 sprigs tarragon, plus 1 teaspoon minced
8 bay leaves
8 basil leaves
1 cup cooked couscous
8 chanterelle mushrooms, quartered and sauteed
1 tablespoon toasted pine nuts
1 tablespoon peeled and finely diced cucumber
1 tablespoon corn kernels, sauteed
1 teaspoon chopped chives, plus 16 whole chives
1 teaspoon chopped mint

1
Preheat oven to 325 degrees.
2
Peel tomatoes.
3
Mince one tomato and set aside.
4
Cut a 3/4-inch slice from the bottom of the others, reserving these pieces to serve as lids.
5
Scoop out seeds and center flesh.
6
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.
7
Put the lids on and bake until they begin to soften, but still maintain their shape, 10 to 12 minutes.
8
Remove from oven and discard garlic and herbs.
9
In a double boiler, warm the couscous.
10
Add the minced tomato, chanterelles, pine nuts, cucumber and corn and stir.
11
Add 1 tablespoon of oil, the chopped chives, the minced tarragon and mint and stir.
12
Spoon into the tomatoes, reheat in the oven and serve two to a plate garnished with whole chives.

516

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 9 small ripe tomatoes, 2 tablespoons olive oil, 8 garlic cloves, 8 sprigs thyme, and more.

Yes, Roasted Tomatoes Stuffed With Couscous, Chanterelles And Pine Nuts falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Tomatoes Stuffed With Couscous, Chanterelles And Pine Nuts

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