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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 30 minutes, Preparation Time - 25 minutes

• Source

  All Recipes

| 1. Preheat oven to 375 degrees F (190 degree C). | 2. Cut the fresh tomatoes crosswise in half and scoop out the pulp; set aside. Invert the tomato shells on paper towels to drain. | 3. In a small saucepan, bring the broth and sun-dried tomatoes to a boil. Remove the saucepan from heat and stir in the couscous. Cover and let stand for 5 minutes. | 4. Stir in the cheese, basil, mint and pepper. Then gently stir in the tomato pulp. | 5. Place the tomato shells in an 11x7 inch baking dish. Spoon the couscous mixture into the shells, pressing the mixture firmly into the shells. Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes or until heated through. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	4			131.04	28.3192	6.4064	1.456
vegetable broth	1 1/2	cups		243.54	39.483000000000004	8.9298	5.7564
tomato	1/2	cup	sun-dried chopped	20.7	4.59	1.08	0.18
couscous	1	cup		650.48	133.9539	22.0748	1.1072
nonfat mozzarella cheese	1/4	cup	shredded	39.8325	0.9888	8.9552	0.0
basil	1/4	cup	chopped	1.38	0.159	0.18899999999999997	0.0384
mint leaf	2	tablespoons	minced	-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.