Stuffed Tomatoes With Couscous, Feta, And Zucchini

1. 1

   Place the couscous into a heatpoof bowl. Pour over enough boiling water just to cover the couscous, cover, and let steam for 10 mins, or until all the liquid is absorbed. Fluff up the grains with a fork and leave to cool. Preheat the oven to 400u00b0F.

2. 2

   Slice the lids off the tomatoes and scoop out the tomato flesh and seeds. Chop the tomato flesh. Heat the oil in a frying pan and saute the onions and zucchini over a medium heat for 5-6 mins then stir in the chopped tomato flesh and cook for a further minute. Stir the fried vegetables into the couscous with the dried oregano, a pinch of sugar, and salt and freshly ground black pepper, to taste. Add the crumbled feta.

3. 3

   Place the tomatoes in a shallow ovenproof dish and fill with the couscous mixture. Top with the tomato lids and pour the stock into the dish. Bake for 15-20 mins until piping hot. Garnish with the oregano sprigs and serve immediately.

* Per serving · 4 servings · Values may vary.