Roasted Tomatoes filled with Couscous and Vegetables
Roasted Tomatoes filled with Couscous and Vegetables
Course: LunchMakes
6
Prep time
15
minutesCooking time
25
minutesTotal time
40
minutesThis vegetarian dish of roasted tomatoes filled with couscous is full of flavour and will keep you full throughout the day.
Ingredients
6 Large and Firm Tomatoes
1/4 cup of Couscous
1/4 cup and 2 Tablespoons of Vegetable stock
1/4 Capsicum
1/4 cup of Corn kernels
1/4 onion
1 Tablespoon of Pine nuts
1 Tablespoon of fresh Parsley
4 cloves of Garlic
1 tablespoon of Olive oil for roasted tomatoes
1 tablespoon of Olive oil for cooking vegetables in fry pan
Salt to taste
Black pepper to taste
Directions
- Cut one third of the tomatoes and scoop out the inside. Place on a baking tray with 1 tablespoon of olive oil with the 4 garlic cloves.
- Place the tomatoes into the oven for 15 minutes at 180 degrees celsius.
- Chop all vegetables, pine nuts and place into a medium frying pan with olive oil. Cook for 3 minutes or until vegetables have soften.
- Heat the vegetable stock until it is boiling. Add the couscous to the fry pan and cover with stock. Place a lid on the fry pan and leave for 2 minutes.
- Take out the roasted tomatoes and leave to cool down.
- Fluff the couscous with a fork and add the fresh parsley, garlic cloves ,salt and pepper.
- Scoop the couscous into the tomatoes and serve alone or with sides.