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Baked Tomatoes Stuffed with Couscous and Feta

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2162.7418
Energy (kCal)40718.248
Carbohydrates (g)746.6835
Total fats (g)3249.3884
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 190 degrees C. | 2. Bring the stock to the boil. | 3. Place couscous in a bowl and pour the boiling stock over. | 4. cover bowl with plastic wrap and leave to steam for 10 minutes. | 5. Fluff couscous with a fork, and add all ingredients except the tomatoes. | 6. Season to taste with the salt and pepper. | 7. Slice a top off each tomato, and using a teaspoon, hollow out, remove and discard seeds. | 8. Fill each tomato with couscous mix, and replace top as a lid. | 9. Place stuffed tomatoes on a baking tray and bake for 15-20 minutes. | 10. Serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken stock vegetable 1/2 cup - - - -
    couscous 1/2 cup 325.24 66.977 11.0374 0.5536
    mint 3 tablespoons chopped 7.524 1.4381 0.5626 0.1248
    parsley 3 tablespoons chopped 4.104 0.7216 0.3386 0.0901
    pistachio 1/4 cup chopped 172.2 8.3548 6.1992 13.9359
    feta 100 crumbled 39600.0 613.5 2131.5 3192.0
    olive oil 3 tablespoons 358.02 0.0 0.0 40.5
    salt pepper - - - -
    tomato 6 ripe 251.16 55.692 13.104000000000001 2.184

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



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