Tomatoes stuffed with couscous, mint and feta

Ingredients

For 1 serving

• Tomatoes3
• Couscous60 g
• Feta50 g
• Cucumber80 g
• Mint4 g
• Green olives6
• Extra virgin olive oil2 teaspoons
• Saltto taste

Contains: gluten, lactose,

In season: June – September

Method

1. Preheat the oven to 190 °C (conventional) and boil a little water. Wash the tomatoes, cut off the tops and hollow them out with a teaspoon; chop the flesh. Lightly salt the insides and turn them upside down to drain.
2. Put the couscous in a bowl with half the oil and a pinch of salt, pour over just enough boiling water to cover it, cover and leave to swell for 5 minutes; then fluff it with a fork.
3. Meanwhile wash the cucumber and cut it into small dice; pit the green olives and chop them; chop the mint.
4. Add the well-drained tomato flesh, half the crumbled feta, the olives, mint and cucumber to the couscous.
5. Fill the tomatoes, top with the remaining feta and oil and bake at 190 °C for 15 minutes, until the tomatoes have just softened but still hold their shape.