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Tomatoes stuffed with roast vegetable couscous
Tomatoes stuffed with roast vegetable couscous
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Prep Time:
50 minutes
Cook Time:
15 minutes
Total Time:
65 minutes
Festive stuffed tomatoes perfect for holiday dining outdoors.
Ingredients:
  • 12 vine-ripened tomatoes (stem attached)
  • Ice for an ice bath
  • 1 zucchini, cut into 1cm cubes
  • 1 baby eggplant, cut into 1cm cubes
  • 1 small red capsicum, cut into 1cm cubes
  • 80ml olive oil
  • 3 garlic cloves, chopped
  • 150ml balsamic vinegar
  • 150g couscous
  • 250ml chicken stock
  • 4 spring onions, thinly sliced
  • 40.00 ml chopped basil
  • 40.00 ml chopped flat-leaf parsley leaves
Instructions:
  • Preheat your oven to 180°C and prepare a lined baking tray.
  • Score a small cross at the base of each tomato. Boil for 30 seconds, then transfer to ice water to cool quickly. Peel, chill for 15 minutes, and reserve the tops. Gently scoop out the insides with a teaspoon, season with salt and pepper, and let them drain upside-down on paper towel.
  • Toss vegetables in 2 tablespoons of oil along with garlic, ensuring they are well coated. Season generously before spreading them out on the prepared baking tray. Roast for 15 minutes, flipping once, until they develop a slight char. Finish by tossing with balsamic vinegar for a burst of flavor.
  • Combine the couscous, 1 tablespoon of oil, and 1 teaspoon of salt with the hot stock. Let it sit covered for 10 minutes. Fluff it up with a fork and mix in the vegetables, spring onion, and herbs. Season with salt and pepper to taste.
  • Stuff ripe tomatoes with fluffy couscous and place the tops back on. Finish with a luscious drizzle of the remaining oil. Serve when ready at room temperature or pop back into the oven for 10 minutes for a cozy warm-up.

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