Herb Couscous Stuffed Tomatoes

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 4 tomatoes (large vin ripened)
• 1/3 cup couscous
• 1 tablespoon currants
• 1/4 cup chicken stock (salt reduced)
• 1 tablespoon lemon juice
• 1 tablespoon almonds (slivered toasted)
• 1 tablespoon basil leaves (fresh chopped)
• 1 tablespoon parsley (fresh flat-leaf parsley leaves)
• 1 tablespoon chives (fresh finely chopped)
• 1 teaspoon extra virgin olive oil
• salt and pepper (to taste)

Recipe

• 1 preheat oven to 220c (200c fan forced).
• 2 slice tops from the tomatoes and reserve.
• 3 using a teaspoon, scoop out flesh and seeds and place tomatoes and tops on a baking tray and bake for 8 to 10 minutes or until just tender.
• 4 place couscous and currants in a heatproof bowl.
• 5 place stock and lemon juice in a microwave safe jug and microwave on high (100%) for 30 to 40 secons or until heated through.
• 6 stir stock mix into couscous mix and cover and stand for 5 minutes and then using a fork, stir to separate grains.
• 7 add almonds basil, parsley, chives and oil and season with salt and pepper and stir to combine.
• 8 divide couscous mix between tomato shells and replace top and serve.