Lamb Chops With Stuffed Tomatoes

• 4 None large Beefsteak tomatoes (about 1/2 lb each)
• 3/4 cup couscous
• 1 tbsp olive oil
• 1 tbsp tomato puree
• 3 1/2 tbsp butter
• 2 None scallions, finely sliced
• 1 can (425ml) large white beans, rinsed and drained
• 7 oz Halloumi cheese, cut into cubes
• 2 cloves garlic, peeled and thinly sliced
• 8 None lamb chops (about 3oz each)

1. Preheat the oven to 325u0b0F. Cut a lid off the tomatoes at the base of the stem. Hollow them out and put them in an ovenproof dish.
2. Prepare the couscous according to the package instructions. Stir the olive oil, tomato puree and butter into the still hot couscous and season to taste. Stir the spring onions, beans and halloumi into the couscous and fill the tomatoes with the mixture. Bake the tomatoes for about 30 mins.
3. Heat the oil in a large pan and fry the lamb chops for 5-6 mins, with the garlic, turning as necessary. Season the chops to taste, remove them from the pan, wrap them in foil and let them rest for 5 mins in a warm place. Serve the chops with the stuffed tomatoes on plates.

tomatoes, couscous, olive oil, tomato puree, butter, scallions, white beans, halloumi cheese, garlic, lamb chops

Taken from recipes-plus.com/api/v2.0/recipes/18994 (may not work)