Couscous, Tre Stelle® Feta and Romano Stuffed Tomatoes
Campari tomatoes – the tomato lovers tomato turns this five ingredient recipe into a five star appetizer.Prep Time:
20 minutes Ready In:
30 minutes or less Serves:
Makes 4 servings
1/4 cup | 50 mL couscous 1/2 cup | 125 mL chicken stock or water 1 pkg/1 lb | 454 g mini vine ripened tomatoes (Campari tomatoes) 1/4 cup | 50 mL Tre Stelle® Grated Romano Cheese 1 pkg | 150 g Tre Stelle® Crumbled Feta Garlic and Herbs
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.