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Stuffed Tomatoes with Couscous and Gruyère AOP

Printable version PDF file

Serves 4

Main course

30 min

25 min


  • 120g Gruyère AOP, grated
  • 125g couscous
  • 125 ml bouillon
  • 8 large tomatoes
  • Tabasco
  • 1 onion
  • 200g minced meat
  • 1 dessert spoon olive oil
  • 1 bunch parsley
  • 2 tablespoons sultanas
  • approx. 500 ml bouillon
  • salt and pepper


Pour boiling bouillon over the couscous, cover and leave to soak for 10 minutes, then loosen with a fork.

Cut a "lid"off the tomatoes and scoop out the flesh.

Finely chop the onion, fry well with the meat in the hot oil. Finely chop the parsley, stir into the meat along with the sultanas, Gruyère AOP and couscous, and season with salt and pepper.

Stuff the tomatoes with the filling, replace the "lid". Place tomatoes in an ovenproof dish and pour in bouillon to approx. 2 cm deep.

Bake in oven at 200°C for about 25 minutes.