Baked Tomatoes Stuffed With Couscous And Feta - cooking recipe

Ingredients

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

Preparation

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