Herb Couscous Stuffed Tomatoes

Recipe by ImPat
READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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