Stuffed tomatoes with couscous, feta cheese and zucchini

Name: Stuffed tomatoes with couscous, feta cheese and zucchini
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 75 g Instant Couscous; 7-10 Tbsp Salt; 4 (approx. 1 kg) Ox heart tomatoes; 1 (approx. 180 g) small zucchini; 2 red onions; 1 TABLESPOON Olive oil; 1 pinch Sugar; 1/2 TEASPOON dried oregano; 7-10 Tbsp Pepper; 75 g Feta cheese; 150 ml Vegetable broth

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

75 g Instant Couscous
7-10 Tbsp Salt
4 (approx. 1 kg) Ox heart tomatoes
1 (approx. 180 g) small zucchini
2 red onions
1 TABLESPOON Olive oil
1 pinch Sugar
1/2 TEASPOON dried oregano
7-10 Tbsp Pepper
75 g Feta cheese
150 ml Vegetable broth

Directions

1
Put the couscous in a large bowl. Pour 75 ml boiling salted water over it and let it stand for about 5 minutes. Loosen up with a fork and let cool down
2
Meanwhile, wash the tomatoes. Cut off approx. 1/5 of the tomatoes at the base of the stalk as a "lid". Hollow out the tomatoes. Chop the inside of the tomatoes (approx. 100 g). Wash and clean the zucchini and cut into small cubes. Peel and halve the onions and cut them into fine pieces
3
Heat the oil in a frying pan. Fry the onions and courgettes for 3-4 minutes. Add the chopped tomato pulp just before the end of the cooking time. Season with salt, sugar, oregano and pepper. Crumble the feta with your hands. Add the zucchini mixture and feta to the couscous and mix in
4
Put the tomatoes in an ovenproof casserole dish, season the couscous mixture with salt and pepper again and fill it into the tomatoes. Either put the lid on the tomatoes or simply place them in the casserole dish. Pour on the stock and cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 15 minutes