Herbed Couscous & Goat Cheese Stuffed Tomatoes
found in Side Dishes - Vegetable Sides
Vegetarian |
Prep: 15 minutes
Cook: 20 minutes
Difficulty:
Challenging
These stuffed tomatoes are the essence of summer. Field-fresh tomatoes, stuffed with an aromatic, Mediterranean-inspired mixture of couscous, fresh herbs, mushrooms and olives, topped with creamy goat cheese.
Ingredients
- 1 tomato
- 25g couscous
- 63ml vegetable stock
- 1⁄2 tbsp olive oil
- 1⁄4 garlic clove, crushed
- 71⁄2g mushrooms, chopped
- 1 tsp mixed herbs
- 3 olives, pitted and coarsely chopped
- 30g goats cheese
- 1 tbsp wholemeal breadcrumbs
Directions
1
Heat the oven to 180°C / 160°C (fan oven) / 350°F / Gas Mark 4
2
Slice the tops off the tomatoes, and gently scoop out the seeds and insides. Arrange them in a shallow roasting tin, and brush a little olive oil on the insides.
3
Place the couscous in a large bowl, and drizzle about a tablespoon of olive oil over top. Heat the vegetable stock in the microwave or on the stovetop until steaming, then pour over the couscous. Add a little salt, stir, and cover the bowl. Let the couscous steam for about 5 minutes (or according to package directions) Uncover and fluff up the couscous.
4
Heat the remaining olive oil in a small skillet over medium-high heat, and add the crushed garlic. Fry gently for about 30 seconds and add the mushrooms. Cook for 3 to 4 minutes, until the mushrooms are tender.
5
Stir the mushrooms, herbs and olives into the couscous, taste and adjust seasoning. Crumble about three quarters of the goat cheese into the couscous mixture and stir together.
6
Divide the couscous mixture evenly between the tomatoes. Crumble the remaining chèvre on top, then sprinkle with panko crumbs. Drizzle a little more olive oil over the top of each tomato.
7
Roast uncovered in the oven for 15 to 20 minutes, until the tomatoes soften and the panko crumbs are crisp and golden. Serve warm.