Stuffed Chorizo And Feta Tomatoes - cooking recipe

Ingredients

3.5 oz couscous
1 1/2 tbsp butter
1 link chorizo, coarsely chopped
2 cloves garlic, finely chopped
8 None tomatoes, tops sliced off and reserved, pulp scooped out and chopped
2.5 oz feta cheese, crumbled
3 tbsp fresh basil leaves, shredded
None None mixed greens, to serve

Preparation

Preheat oven to 350\u00b0F. Line a baking tray with parchment paper.
Combine couscous with 1/2 cup boiling water. Cover and set aside for 5 mins, or until liquid is absorbed. Using a fork, fluff and separate grains. Let cool.
Melt butter in a small frying pan over medium heat until foaming. Cook chorizo for 2 mins, or until lightly browned. Add garlic and cook, stirring, for 30 seconds. Add reserved chopped tomato pulp, couscous, feta and basil. Season. Spoon into tomatoes. Transfer to prepared tray. Replace tops and bake for 25-30 mins, or until tomatoes soften but retain their shape.
Serve with mixed greens.