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Herb Couscous Stuffed Tomatoes

Here's how you make Herb Couscous Stuffed Tomatoes
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  • Servings: 4
  • Prep: 10m
  • Cook: 10m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 4 large tomatoes (large vine ripened)
  • 1/3 cup dry couscous
  • 1 tablespoon currants
  • 1/4 cup chicken stock (salt reduced)
  • 1 tablespoon lemon juice
  • 1 tablespoon almonds (slivered toasted)
  • 1 tablespoon fresh chopped basil leaves
  • 1 tablespoon fresh parsley (flat-leaf parsley leaves)
  • 1 tablespoon fresh chopped chives (finely chopped)
  • 1 teaspoon oil (extra virgin olive oil)
  • Salt and pepper (to taste)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Preheat oven to 220C (200C fan forced).

  • Step 2: Slice tops from the tomatoes and reserve.

  • Step 3: 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.

  • Step 4: Place couscous and currants in a heatproof bowl.

  • Step 5: Place stock and lemon juice in a microwave safe jug and microwave on high (100%) for 30 to 40 secons or until heated through.

  • Step 6: Stir stock mix into couscous mix and cover and stand for 5 minutes and then using a fork, stir to separate grains.

  • Step 7: Add almonds basil, parsley, chives and oil and season with salt and pepper and stir to combine.

  • Step 8: Divide couscous mix between tomato shells and replace top and serve.

We hope you enjoy this recipe!

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