Tomatoes Stuffed with Couscous
8 large tomatoes
6 oz couscous
6 fl oz cold water
1 ½ tbsp sunflower oil
1 bunch spring onions, sliced
14 fl oz chicken stock, heated
2 tbsp fresh basil, chopped
1 oz butter, cut into small pieces
Salt and Pepper
Preheat the oven to 350°F.
Wash the tomatoes and cut a thin slice off the top of each of them. Take the flesh out and turn them over to drain.
In a bowl, add couscous and cold water and let stand until water is absorbed. Heat the sunflower oil in a frying pan and cook the spring onions for about 3 minutes, add the couscous and cook for another 3 minutes, whilst constantly stirring. Add 6 fl oz of chicken stock and gently simmer whilst stirring for approximately 5 minutes. Season with salt and pepper. Take the frying pan off the heat and mix in the basil. Let it cool!
Before filling the tomatoes, pat them dry with kitchen paper, then stuff with the couscous. Arrange them in a buttered baking dish, put the top back on each tomato and add the leftover 8 fl oz stock. Sprinkle with the butter pieces and bake in oven for about 25 minutes.
This is a delicious main course especially when you serve it with a green salad. Enjoy!