Baked Tomatoes Stuffed with Couscous and Feta |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Another tasty recipe from the Sunday Life supplement of The Age. Ingredients:
1/2 cup chicken stock or 1/2 cup vegetable stock |
1/2 cup couscous |
3 tablespoons chopped fresh mint |
3 tablespoons chopped fresh parsley |
1/4 cup chopped pistachios |
100 g feta, crumbled |
3 tablespoons olive oil |
salt and pepper |
6 large ripe tomatoes |
Directions:
1. Preheat oven to 190 degrees C.
2. Bring the stock to the boil.
3. Place couscous in a bowl and pour the boiling stock over.
4. cover bowl with plastic wrap and leave to steam for 10 minutes.
5. Fluff couscous with a fork, and add all ingredients except the tomatoes.
6. Season to taste with the salt and pepper.
7. Slice a top off each tomato, and using a teaspoon, hollow out, remove and discard seeds.
8. Fill each tomato with couscous mix, and replace top as a lid.
9. Place stuffed tomatoes on a baking tray and bake for 15-20 minutes.
10. Serve immediately.
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