Couscous, Feta and Romano Stuffed Tomatoes
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Ingredients
| 1/4 cup (50) | couscous | | 1/2 cup (125) | chicken stock or | | water | | 1 | pkg/1 lb. (454 g) mini vine ripened tomatoes (Campari tomatoes) | | 1/4 cup (50) | Tre Stelle® Grated Romano Cheese | | 1 | pkg (150 g) Apetina® Feta in Oil with Herbs & Spices, drained and crumbled |
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Instructions
In a small saucepan bring chicken stock or water to boil; add couscous, cover and remove from heat. (Let sit for 5 mintues)
Cut 1/2” off the top of each tomato. With a teaspoon scoop out the insides of each tomato, reserve pulp and discard seeds. Place hollowed out tomatoes upside down on a paper towel to drain while making filling.
Chop the pulp and combine with the Romano and Feta Cheese in a medium bowl. Fluff couscous with a fork and add to cheese mixture.
Spoon filling into each tomato and top with tomato lid and serve.
Alternatively place tomatoes on a baking sheet and bake in a
350ºF (180ºC) preheated oven for 20 minutes. Remove from
oven and serve.
Makes 4 servings
Author's Comments
This recipe was provided by Tre Stelle
For more inspiring recipes visit www.trestelle.ca
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