Method

• 1.
  Preheat the oven to 180°C.
• 2.
  Pour boiling water over the onion, leave for 5 minutes, then drain and toss with 1 tablespoon of the balsamic dressing. Set half the onion aside.
• 3.
  Slice each tomato crosswise into 4 pieces and season with salt and pepper. Reassemble each tomato, placing a slice of feta and some of the remaining onion between each slice. Drizzle with oil.
• 4.
  Bring stock to the boil, pour over couscous and set aside for 5 minutes. Run a fork through couscous to break up grains, then toss with parsley and reserved onions.

• 5.
  Bake the tomatoes for 10 minutes or just until they wilt and the feta is tinged golden. To serve, toss the rocket in the remaining dressing, place a mound of couscous on 4 plates and top with rocket and a warm tomato.