Grilled stuffed tomatoes with yoghurt dressing

Total time: 35m
Preparation Time: 20m

For 4 people

Nutritional Information

Contains 224 Kcal, 8g Protein, 29g Carbohydrates, 8g Fat


  • Yoghurt dressing
  • 150 g plain greek yoghurt
  • 1 tbsp lemon balm, finely chopped
  • salt and pepper to taste
  • Stuffed tomatoes
  • 8 vine-ripened tomatoes (approx. 400 g)
  • 125 g couscous
  • 1 tbsp lemon juice
  • 1 tbsp lemon balm, finely chopped
  • 1 dl water, boiling
  • 30 g salted peanuts, coarsely chopped

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  • Yoghurt dressing

    Combine the yoghurt and lemon balm, season. Cover and chill the dressing until ready to serve.
  • Stuffed tomatoes

    Cut a lid off each tomato, set aside. Scoop out the inside of the tomatoes, leaving a border of approx. 5 mm, transfer the insides to a bowl. Add the couscous, lemon juice and lemon balm, mix, pour boiling water over the top, cover and leave to absorb for approx. 5 mins. Add the peanuts, fluff up the couscous with a fork and stuff the tomatoes with the couscous mixture. Place the lids back on top of the tomatoes.
  • To grill

    Place the tomatoes in a grill tray. Charcoal/gas/electric grill: Grill the stuffed tomatoes over/on a medium heat (approx. 200°C) for approx. 15 mins. Serve with the yoghurt dressing.

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