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Baked Tomatoes Stuffed with Couscous and Feta

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“Another tasty recipe from the Sunday Life supplement of The Age.”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  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.

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