Tomatoes stuffed with couscous
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Plump tomatoes are stuffed with couscous, sun-dried tomatoes, mozzarella, fresh basil and mint, then roasted to perfection.
4 large tomatoes
1½ cups vegetable stock
60g sun-dried tomatoes, chopped
30g grated mozzarella
handful finely chopped fresh basil
2 tablespoons finely chopped fresh mint
¼ teaspoon freshly ground black pepper
- Preheat oven to 190 C.
- Cut the tomatoes in half crosswise and scoop out the pulp. Set the pulp aside and invert the tomato shells on to a paper towel to drain.
- In a small saucepan, bring the stock and sun-dried tomatoes to the boil. Remove from the heat and stir in the couscous. Cover and let stand for 5 minutes.
- Stir in the mozzarella, basil, mint and pepper, then add the reserved tomato pulp.
- Place the tomato shells in an 18x28cm baking dish. Spoon the couscous mixture into the shells, pressing down firmly. Bake for 25-30 minutes or until heated through.
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