Main

Tomatoes stuffed with roast vegetable couscous

Name: Tomatoes stuffed with roast vegetable couscous
Prep time: 50 min
Cook time: 15 min
Total time: 65 min
Yield: 12
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; 1/3 cup (80ml) olive oil; 3 garlic cloves, chopped; 150ml balsamic vinegar; 3/4 cup (150g) couscous; 1 cup (250ml) chicken stock, boiling; 4 spring onions, thinly sliced; 2 tablespoons chopped basil; 2 tablespoons chopped flat-leaf parsley leaves

Rate now

50m

15m

Tomatoes stuffed with roast vegetable couscous

Jump to recipe

These tasty stuffed tomatoes are a brilliant idea for alfesco Christmas lunches.

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
1/3 cup (80ml) olive oil
3 garlic cloves, chopped
150ml balsamic vinegar
3/4 cup (150g) couscous
1 cup (250ml) chicken stock, boiling
4 spring onions, thinly sliced
2 tablespoons chopped basil
2 tablespoons chopped flat-leaf parsley leaves

Method

1.

Preheat oven to 180°C. Line a baking tray.
2.

Cut a small cross in the base of each tomato. Plunge each into boiling water for 30 seconds, then remove and refresh immediately in iced water. Peel, then chill for 15 minutes (to firm up). Cut off and reserve the tops. Carefully hollow out tomatoes with a teaspoon, season with salt and pepper, then leave to drain upside-down on paper towel.
3.

Meanwhile, toss the vegetables in 2 tablespoons oil with garlic. Season, then spread onto the lined baking tray. Roast for 15 minutes, turning once, until slightly charred. Toss with balsamic vinegar.
4.

Add the couscous, 1 tablespoon oil and 1 teaspoon salt to the hot stock. Cover and stand for 10 minutes. Fluff up with a fork, then stir through vegetables, spring onion and herbs. Season with salt and pepper.
5.

Fill tomatoes with couscous. Return the tops and drizzle with remaining oil. Serve at room temperature or return to the oven for 10 minutes until warmed through.