Ingredients
- 12 vine-ripened tomatoes (stem attached)
- Ice for an ice bath
- 1 zucchini, cut into 1cm cubes
- 1 baby eggplant, cut into 1cm cubes
- 1 small red capsicum, cut into 1cm cubes
- 1/3 cup (80ml) olive oil
- 3 garlic cloves, chopped
- 150ml balsamic vinegar
- 3/4 cup (150g) couscous
- 1 cup (250ml) chicken stock, boiling
- 4 spring onions, thinly sliced
- 2 tbs chopped basil
- 2 tbs chopped flat-leaf parsley leaves
Description
Tomatoes Stuffed With Roast Vegetable Couscous Recipe - Preheat Oven To 180°C. Line A Baking Tray. Cut A Small Cross In The Base Of Each Tomato. Plunge Each Into Boiling Water For 30 Seconds, Then Remove And Refresh...
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter