Name: Herb couscous stuffed tomatoes
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 1
Ingredients: 4 large vine-ripened tomatoes; 82.50 ml couscous; 20.00 ml currants; 63.75 gm salt reduced chicken style liquid stock; 21.00 gm lemon juice; 20.00 ml slivered almonds, toasted; 20.00 ml fresh basil leaves, chopped; 20.00 ml fresh flat-leaf parsley leaves, chopped; 20.00 ml fresh chives, finely chopped; 9.20 gm extra virgin olive oil

Herb couscous stuffed tomatoes

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Prep Time:
30 minutes

Cook Time:
10 minutes

Total Time:
40 minutes

Savor garden-fresh herb couscous stuffed tomatoes for a taste of culinary perfection.

Ingredients:

4 large vine-ripened tomatoes
82.50 ml couscous
20.00 ml currants
63.75 gm salt reduced chicken style liquid stock
21.00 gm lemon juice
20.00 ml slivered almonds, toasted
20.00 ml fresh basil leaves, chopped
20.00 ml fresh flat-leaf parsley leaves, chopped
20.00 ml fresh chives, finely chopped
9.20 gm extra virgin olive oil

Instructions:

Preheat your oven to 220°C/200°C fan-forced. Slice off the tops of the tomatoes, reserving them. Carefully remove the flesh and seeds with a teaspoon. Place the tomatoes and their tops on a baking tray and bake for 8 to 10 minutes until just tender.
Combine couscous and currants in a heatproof bowl. Heat stock and lemon juice in a microwave-safe jug for 30 to 40 seconds until warm. Pour the stock mixture over the couscous. Cover and let it sit for 5 minutes. Fluff the couscous with a fork, then add almonds, basil, parsley, chives, oil, salt, and pepper. Mix everything together until well combined.
Fill the tomato shells with the couscous mixture, put the tops back on, and serve.

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