Baked Tomatoes Stuffed With Couscous And Feta

• 1/2 cup chicken stock or 1/2 cup vegetable stock
• 1/2 cup couscous
• 3 tablespoons chopped of fresh mint
• 3 tablespoons chopped fresh parsley
• 1/4 cup chopped pistachios
• 100 g feta, crumbled
• 3 tablespoons olive oil
• salt and pepper
• 6 large ripe tomatoes

1. Preheat oven to 190 degrees C.
2. Bring the stock to the boil.
3. Place couscous in a bowl and pour the boiling stock over.
4. cover bowl with plastic wrap and leave to steam for 10 minutes.
5. Fluff couscous with a fork, and add all ingredients except the tomatoes.
6. Season to taste with the salt and pepper.
7. Slice a top off each tomato, and using a teaspoon, hollow out, remove and discard seeds.
8. Fill each tomato with couscous mix, and replace top as a lid.
9. Place stuffed tomatoes on a baking tray and bake for 15-20 minutes.
10. Serve immediately.

chicken stock, couscous, mint, parsley, pistachios, feta, olive oil, salt, tomatoes

Taken from www.food.com/recipe/baked-tomatoes-stuffed-with-couscous-and-feta-51989 (may not work)