Tomatoes stuffed with couscous

    Tomatoes stuffed with couscous


    54 people made this

    Plump tomatoes are stuffed with couscous, sun-dried tomatoes, mozzarella, fresh basil and mint, then roasted to perfection.

    Serves: 4 

    • 4 large tomatoes
    • 1½ cups vegetable stock
    • 60g sun-dried tomatoes, chopped
    • 185g couscous
    • 30g grated mozzarella
    • handful finely chopped fresh basil
    • 2 tablespoons finely chopped fresh mint
    • ¼ teaspoon freshly ground black pepper

    Preparation:25min  ›  Cook:30min  ›  Ready in:55min 

    1. Preheat oven to 190 C.
    2. 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.
    3. 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.
    4. Stir in the mozzarella, basil, mint and pepper, then add the reserved tomato pulp.
    5. 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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