Name: Warm Stuffed Tomato On Couscous Recipe
Total time: 30 min
Yield: 4
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

How to make Warm Stuffed Tomato On Couscous Recipe

Valli Little

Crawler

Moroccan

Vegetarian

Small red onion,  thinly sliced

Balsamic dressing

Large vine ripened tomatoes

Low fat feta

Olive oil

Massel chicken style liquid stock

Instant couscous

Chopped flat leaf parsley

step 1

Pour boiling water over the onion, leave for 5 minutes, then drain and toss with 1 tablespoon of the balsamic dressing. Set half the onion aside.

step 2

Slice each tomato crosswise into 4 pieces and season with salt and pepper. Reassemble each tomato, placing a slice of feta and some of the remaining onion between each slice. Drizzle with oil.

step 3

Bring stock to the boil, pour over couscous and set aside for 5 minutes. Run a fork through couscous to break up grains, then toss with parsley and reserved onions.

step 4

Bake the tomatoes for 10 minutes or just until they wilt and the feta is tinged golden. To serve, toss the rocket in the remaining dressing, place a mound of couscous on 4 plates and top with rocket and a warm tomato.

step 5

Taste