These Stuffed Tomatoes on Couscous make a fantastic summer meal. They’re light enough for lunch, and great served with a green salad for dinner.
1/2 small thinly sliced red onion
2 large tomatoes
100g light feta cheese
1/4 cup chicken stock
125g instant couscous
50g baby rocket
Chopped flat-leaf parsley
Preheat the oven to 180Â°C. Pour boiling water over the onion, leave for five minutes, then drain and toss with a little balsamic dressing. Slice each tomato crosswise into four pieces, and season each slice with salt and pepper. Reassemble each tomato, placing a slice of feta and some onion between each slice. Keep half the onion aside. Drizzle the reassembled tomato with olive oil.
On the stove bring the stock to the boil, pour it over the couscous and set aside for five minutes. Break up the couscous grains with a fork, then toss with parsley and the remaining onion. Bake the tomatoes for ten minutes or until the feta is golden. To serve toss the rocket in a little balsamic, place a mound of couscous on each plate and top with rocket and warm tomato.
Tip: To hold the tomatoes together while cooking Rachel suggests placing them into a large muffin tin