Make these delicious stuffed tomatoes for an easy family dinner. Packed with delicious couscous, feta cheese and fresh mint, this tomato recipe is so simple you could even get the kids to help.
- 6 large beef steak/slicing tomatoes
- 125g couscous
- 200g packet feta cheese, crumbled
- 2tbsp olive oil, plus extra for drizzling
- Zested rind and juice of ½ lemon
- 2-3tbsp chopped fresh mint
- Salt and ground black pepper
- 6tbsp sliced black olives, drained
- 6 spring onions, sliced
Set the oven to 200°C/400°F/Gas Mark 6. Cut the tops off the tomatoes, scoop out the seeds from the centre and discard. If any of the tomatoes roll over rather than standing upright, cut a sliver off the bottom. Place the tomatoes in a small roasting tin.
Place the couscous in a bowl and pour over 200ml boiling water, stir, then leave for about 5 mins, for the couscous to absorb the water. Stir the remaining ingredients into couscous and mix well. Spoon couscous mixture into the tomato cavities.
Drizzle a little olive oil over the couscous, then bake the tomatoes in centre of the oven for 20-25 mins or until they have started to soften and the filling is hot. Remove from the oven and serve tomatoes immediately.
Top tip for making Stuffed tomatoes
Take care not to overcook the tomatoes or they’ll split, spilling the filling.