Name: Tomatoes Stuffed With Roast Vegetable Couscous Recipe
Total time: 65 min
Yield: 2
Cuisine: Moroccan

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

These tasty stuffed tomatoes are a brilliant idea for alfesco christmas lunches. 

How to make Tomatoes Stuffed With Roast Vegetable Couscous Recipe

Valli Little

Crawler

Moroccan

<p>These tasty stuffed tomatoes are a brilliant idea for alfesco christmas lunches. </p>

Vegetarian

Vine-ripened tomatoes

Ice for an ice bath

Zucchini,  cut into 1cm cubes

Baby eggplant,  cut into 1cm cubes

Small red capsicum,  cut into 1cm cubes

Olive oil

Garlic cloves chopped

Balsamic vinegar

Couscous

Massel chicken style liquid stock,  boiling

Spring onions,  thinly sliced

Chopped basil

Preheat oven to 180c. Line a baking tray.

step 1

Cut a small cross in the base of each tomato. Plunge each into boiling water for 30 seconds, then remove and refresh immediately in iced water. Peel, then chill for 15 minutes (to firm up). Cut off and reserve the tops. Carefully hollow out tomatoes with a teaspoon, season with salt and pepper, then leave to drain upside-down on paper towel.

step 2

Meanwhile, toss the vegetables in 2 tablespoons oil with garlic. Season, then spread onto the lined baking tray. Roast for 15 minutes, turning once, until slightly charred. Toss with balsamic vinegar.

step 3

Add the couscous, 1 tablespoon oil and 1 teaspoon salt to the hot stock. Cover and stand for 10 minutes. Fluff up with a fork, then stir through vegetables, spring onion and herbs. Season with salt and pepper.

step 4

Fill tomatoes with couscous. Return the tops and drizzle with remaining oil. Serve at room temperature or return to the oven for 10 minutes until warmed through.

step 5

Taste