Directions:
- Heat chicken stock or vegetable broth and olive oil to boiling. Then pour over couscous and let sit for at least 5 minutes.
- Carefully cut top off of tomato. Scoop out pulp (reserve for later), sprinkle inside with a little salt and turn over on a rack to drain excess liquid.
- Chop artichoke heart, olives, and reserved tomato pulp.
- Fluff couscous and combine with srtichoke, olives, tomato pulp, and oregano. Taste and adjust seasonings to taste. Lightly pack stuffing mixture into tomato cup and enjoy your lunch!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 268.94 Kcal (1126 kJ) | ||
| Calories from fat | 65.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.24g | 11% | |
|---|---|---|---|
| Cholesterol | 3.6mg | 1% | |
| Sodium | 409.38mg | 17% | |
| Potassium | 354.1mg | 8% | |
| Total Carbs | 41.35g | 14% | |
| Sugars | 4.42g | 18% | |
| Dietary Fiber | 3.33g | 13% | |
| Protein | 10.01g | 20% | |
| Vitamin C | 8.7mg | 14% | |
| Iron | 0.5mg | 3% | |
| Calcium | 31.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 110.37 Kcal (462 kJ) | ||
| Calories from fat | 26.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.97g | 11% | |
|---|---|---|---|
| Cholesterol | 1.48mg | 1% | |
| Sodium | 168mg | 17% | |
| Potassium | 145.32mg | 8% | |
| Total Carbs | 16.97g | 14% | |
| Sugars | 1.81g | 18% | |
| Dietary Fiber | 1.37g | 13% | |
| Protein | 4.11g | 20% | |
| Vitamin C | 3.6mg | 14% | |
| Iron | 0.2mg | 3% | |
| Calcium | 13.1mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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