Stuffed Tomatoes with Garlic, cous-cous and Pesto
6 - 8 Servings (198 Calories per serving)
Ingredients
- 8 tomatoes
- ¾ cups of couscous
- 1 jar of Tonnino with garlic drained
- 3 tablespoons of Pesto
- 2 tablespoons of roasted flakes almonds
- Pinch of Salt and freshly ground pepper
- Olive Oil Spray
Sauce
- 1 cup of Natural Yogurt
- 1 tablespoon of fresh lemon juice
- 1 teaspoon of chopped garlic 2 tablespoons of chopped fresh mint
Preparation
- Cut a thin slice from the top of each tomato.
- Using a teaspoon remove the flesh and juice. Discard the flesh, place the juice and seeds in a measuring jug. Place tomato shells in a baking dish.
- Add enough water to make up ¾ cups of tomato liquid.
- Place the couscous in a bowl. Add the tomato mixture and combine. Set aside for 10 minutes. Fluff the couscous with a fork. Stir in the Tonnino with garlic, almonds, pesto, salt and freshly ground pepper. Preheat oven to 200°C. Fill shells with couscous. Replace tops on each tomato. Spray gently with olive oil.
- Bake for 15 minutes.
- Mix the yogurt, lemon juice, garlic and mint. Serve tomatoes with the natural yogurt sauce.