Ingredients
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4
-
1/3
-
1
-
1/4
-
1
-
1
-
1
-
1
-
1
-
1
-
-
-
-
-
Directions
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 , 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!
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Steps
|
1
Done
|
Preheat Oven to 220c (200c Fan Forced). |
|
2
Done
|
Slice Tops from the Tomatoes and Reserve. |
|
3
Done
|
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. |
|
4
Done
|
Place Couscous and Currants in a Heatproof Bowl. |
|
5
Done
|
Place Stock and Lemon Juice in a Microwave Safe Jug and Microwave on High (100%) For 30 to 40 Secons or Until Heated Through. |
|
6
Done
|
Stir Stock Mix Into Couscous Mix and Cover and Stand For 5 Minutes and Then Using a Fork, Stir to Separate Grains. |
|
7
Done
|
Add Almonds Basil, Parsley, Chives and Oil and Season With Salt and Pepper and Stir to Combine. |
|
8
Done
|
Divide Couscous Mix Between Tomato Shells and Replace Top and Serve. |
