Stuffed Tomato On Cous Cous

Wanna Try something different.....

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I make this meal when I feel like something different throught the week, it's a low fat vegetarian mean. The presentation I think is very pretty and appealing, what do you think?

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You Will Need (9 things)

  • 250 g Instant Couscous
  • 100 g Baby Rocket
  • 1 tbsp Flat leaf Parsley Chopped
  • 125 ml Chicken Stock OR water for vegetarian option
  • 1 tbsp Extra Virgin Olive Oil
  • 200 g Low fat Feta Cheese
  • 4 Large Vine ripened Tomatoes
  • 1 Small Red Onion
  • 1 cup Balsamic Vinegar

Steps (4 steps, 30 minutes)

  1. 1

    Pre heat oven to 180•c

    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.

  2. 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

  3. 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 remaining onions

  4. 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.