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Stuffed Tomatoes with Couscous

and Gruyère AOC



120g Gruyère AOC, grated
125g couscous
125 ml bouillon
8 large tomatoes
1 onion
200g minced meat
1 dessert spoon olive oil
1 bunch parsley
2 dessert spoons 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 AOC 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 degrees for about 25 minutes


Antique Gruyere
Classic Gruyere
Premier Cru Gruyere


Recipe Kindy Supplied By: Interprofession du Gruyère

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