Herb Couscous Stuffed Tomatoes
I have had a similar dish but rice was used as an entree/starter at a restaurant and this one looks good, from Super Food Ideas. To make vegetarian use vegetable stock.
READY IN: 20mins
SERVES: 4
YIELD: 4 stuffed tomatoes
UNITS: US
INGREDIENTS
Nutrition- 4
- 1⁄3cup couscous
- 1tablespoon currants
- 1⁄4cup chicken stock (salt reduced)
- 1tablespoon lemon juice
- 1tablespoon almonds (slivered toasted)
- 1
- 1
- 1
- 1teaspoon extra virgin olive oil
- salt and pepper (to taste)
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DIRECTIONS
- Preheat oven to 220C (200C fan forced).
- Slice tops from the tomatoes and reserve.
- Using a teaspoon, scoop out flesh and seeds and place tomatoes and tops on a baking tray and bake for 8 to 10 minutes or until just tender.
- Place couscous and currants in a heatproof bowl.
- Place stock and lemon juice in a microwave safe jug and microwave on high (100%) for 30 to 40 secons or until heated through.
- Stir stock mix into couscous mix and cover and stand for 5 minutes and then using a fork, stir to separate grains.
- Add almonds basil, parsley, chives and oil and season with salt and pepper and stir to combine.
- Divide couscous mix between tomato shells and replace top and serve.
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