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Vine-ripened tomato stuffed with couscous salad

28 SEPTEMBER 2012
Serves 4-6
Preparation & Cooking time: 20-25 minutes

Ingredients

For the Filling:
• 1 garlic clove
• 300g couscous
• 5 tbsps extra-virgin olive oil
• A sprig of fresh thyme
• 1/2 stock cube
• 8 asparagus spears, peeled, cut in half
• 1/2 bunch spring onions, finely chopped
• 1 aubergine, cut into 2cm cubes
• 1 courgette, cut into 2cm cubes
• 1 red pepper, de-seeded, cut into 2cm cubes
• 75ml red wine vinegar
• A handful of rocket leaves
• 1/2 bunch fresh basil, roughly shredded

For the tomatoes:
• 12 tomatoes on the vine
• 3 1/2 tbsps olive oil
• 50ml balsamic vinegar
• 3 garlic cloves, finely sliced
• A sprig of fresh thyme
• A sprig of rosemary

Method:
1) Put all the chopped veg for the filling into a large baking tray and drizzle with olive oil and seasoning before roasting for 15 minutes.
2) Meanwhile place the couscous in a bowl. Measure out 300ml of water, place in a saucepan and add the olive oil, garlic, thyme and half stock cube. Season with salt.
3) As soon as the water boils, remove from the heat and pour it over the couscous. Mix well, cover and leave for 10 minutes.
4) Remove the garlic and thyme and fluff the couscous up with a fork. Once all the grains are separated, add to the vegetables, rocket and basil, check the seasoning.
5) Cut the top of the tomatoes to form a lid, keep to one side. Using a spoon, scoop out all the seeds and flesh, leaving an empty shell. Season the inside with salt and pepper, add a teaspoon of balsamic vinegar and a drizzle of olive oil.
4) Fill the tomatoes with the couscous salad and place the lid back on top. Repeat with all the tomatoes and arrange them on a roasting tray. Drizzle over the remaining olive oil, scatter the garlic and herbs on top. Season the stuffed tomatoes and cook in the oven at 180C/Gas 4 for 10 minutes.

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