Baked Tomatoes Stuffed with Couscous, Black Olives, and Feta Recipe

Ingredients

• 8 beefsteak or other large tomatoes, depending on size
• 0.66 cup couscous
• 2 tbsp olive oil, plus extra for drizzling
• 0.66 cup boiling vegetable stock
• 2 large scallions, finely chopped
• 8 pitted black olives, finely chopped
• ½ finely grated lemon zest
• 1¾ oz (50 g) feta cheese, crumbled
• 2 tbsp finely chopped mint leaves
• 1 tbsp finely chopped chives freshly ground black pepper

1. Preheat the oven to 400°F (200°C). Slice the tops off the tomatoes and carefully scoop out and discard the interior flesh, reserving the tops for later.
2. Put the couscous in a wide, shallow dish and rub in 1 tablespoon of the oil with your fingers (to keep the grains from sticking together). Pour in the stock, stir briefly, and immediately cover tightly with plastic wrap. Leave for 10 minutes, then uncover. The couscous should be soft and the liquid absorbed. Fluff the couscous with a fork and let cool slightly.
3. When the couscous has cooled, add the remaining ingredients, except the tomatoes, with the remaining 1 tablespoon of oil. Season well with pepper (the feta and olives are salty enough), and carefully stuff the tomatoes with the mixture.
4. Place the tomatoes in a small ovenproof dish that fits them tightly, put the reserved tops on, and drizzle with oil. Bake in the hot oven for 15 minutes, until the tomatoes are soft but still hold their shape and the tops are golden. Rest for 5 minutes, then serve.