 |
Ingredients
- 300g couscous
- 1 garlic clove
- 5 tbsps extra-virgin olive oil
- A sprig of fresh thyme
- 1/2 vegetable stock cube
- Salt
- 8 asparagus spears, peeled, cut in half
- 1/2 bunch spring onions, finely chopped
- 1 aubergine, cut into 2cm cubes
- 1 courgette, cut into 2cm cubes
- 1 red pepper, de-seeded, cut into 2cm cubes
- 75ml red wine vinegar
- A handful of rocket leaves
- 1/2 bunch fresh basil, roughly shredded
- 12 tomatoes on the vine
- 3 1/2 tbsps olive oil
- 50ml balsamic vinegar
- 3 garlic cloves, finely sliced
- A sprig of fresh thyme
- A sprig of rosemary
|
Method
1) Place the couscous in a bowl. Measure out 300ml of water, place in a saucepan and add the olive oil, garlic, thyme and half stock cube. Season with salt. As soon as the water boils, remove from the heat and pour it over the couscous. Mix well and cover. Let sit for 10 minutes, covered in clingfilm.
2) Take the clingfilm off the bowl of couscous, remove the garlic and thyme and fluff the couscous up with a fork. Once all the grains are separated, add to the vegetables. Add the rocket and basil, check the seasoning.
3) Bring a pan of water to the boil, slice a cross into the bottom of each tomato. Fill a bowl with iced water. When the water is boiling, put the tomatoes in and count to 10 seconds, then plunge into the iced water. Peel using a small knife but be careful not to remove the stem. Cut the top of the tomatoes to form a lid, keep to one side. Using a spoon, scoop out all the seeds and flesh, leaving an empty shell. Season the inside with salt and pepper, add a teaspoon of balsamic vinegar and a drizzle of olive oil.
4) Fill the tomatoes with the couscous salad and place the lid back on top. Repeat with all the tomatoes and arrange them on a roasting tray. Drizzle over the remaining olive oil, scatter the garlic and herbs on top. Season the stuffed tomatoes and cook in the at 180C/Gas 4 for 10 minutes.
Serve immediately.
|