Stuffed Beef Tomato with Herby Couscous
Juicy beef tomatoes filled with a bright herby couscous mixture and finished with tangy feta - simple, satisfying and oh-so-tasty. This recipe's easy, light, fresh and perfect for a quick lunch, starter or a colourful side salad.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Servings: 2
Ingredients:
2 beef tomatoes
50 g couscous
1 tbsp parsley (chopped)
1 tbsp mint (chopped)
30 g feta (crumbled)
extra virgin olive oil (to taste)
salt & pepper (to taste)
Recipe:
Add the couscous to a bowl and season with salt and pepper. Pour over some boiling water, give it a stir and cover the bowl. Prepare according to the instructions on the packet, then fluff with a fork and allow to cool slightly.
Slice the tops off the beef tomatoes. Carefully scoop out the flesh and seeds, leaving the shells intact. Lightly season the insides with salt and pepper. Finely chop the tomato flesh and set aside.
In a bowl, combine the cooked couscous with the chopped tomato flesh, chopped parsley, mint, and crumbled feta. Drizzle with a little extra virgin olive oil and season to taste with salt and pepper.
Spoon the herby couscous mixture into the hollowed-out tomatoes, pressing gently to fill them evenly.
Serve as a light lunch or side dish, adding any extra couscous or extra olive oil if you'd like. Enjoy!
How to store
Store in an airtight container in the fridge for up to 2 days.
