Herb Couscous Stuffed Tomatoes
photo by loof751
- Ready In:
- 20mins
- Ingredients:
- 11
- Yields:
-
4 stuffed tomatoes
- Serves:
- 4
ingredients
- 4 tomatoes (large vin ripened)
- 1⁄3 cup couscous
- 1 tablespoon currants
- 1⁄4 cup chicken stock (salt reduced)
- 1 tablespoon lemon juice
- 1 tablespoon almonds (slivered toasted)
- 1 tablespoon basil leaves (fresh chopped)
- 1 tablespoon parsley (fresh flat-leaf parsley leaves)
- 1 tablespoon chives (fresh finely chopped)
- 1 teaspoon extra virgin olive oil
- salt and pepper (to taste)
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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Reviews
-
Loved these stuffed tomatoes! Don't care for chives so left them out, and subbed raisins for the currants as that's what I had on hand. The couscous in these was so tasty and flavorful, perfect with the roasted tomato. Served as a side dish but next time will make these a main course with salad and some crusty bread. Thanks for sharing your recipe!
Tweaks
-
Loved these stuffed tomatoes! Don't care for chives so left them out, and subbed raisins for the currants as that's what I had on hand. The couscous in these was so tasty and flavorful, perfect with the roasted tomato. Served as a side dish but next time will make these a main course with salad and some crusty bread. Thanks for sharing your recipe!
RECIPE SUBMITTED BY
I'mPat
Australia
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