The Pioneer Woman Tasty Kitchen
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Cous Cous Stuffed Tomatoes

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Level: Easy

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Description

Roasted tomatoes stuffed with cous cous, radishes and feta cheese, topped with crispy breadcrumbs.

Ingredients

  • 4 whole Large Tomatoes
  • 1 cup Cous Cous, Cooked
  • 10 whole Radishes, Washed, Topped And Tailed, And Quartered
  • 2 cloves Garlic, Roughly Chopped
  • 2 ounces, weight Feta Cheese, Cut Into Small Cubes
  • 2 stalks Celery, Roughly Chopped
  • ¼ cups Diced Red Onion
  • 15 whole Black Olives, Quartered
  • 3 Tablespoons Lemon Juice
  • ½ teaspoons Black Pepper
  • ½ cups Breadcrumbs
  • 1 Tablespoon Olive Oil

Preparation

Preheat oven to 350ºF (180ºC).

Cut the tops of each of the tomatoes and remove the flesh from the insides. Set the tomatoes aside.

In a large bowl, mix cous cous, radishes, garlic, feta cheese, celery, red onion, olives, lemon juice and black pepper. Spoon mixture evenly into the tomatoes and top each with a sprinkle of breadcrumbs and a drizzle of olive oil.

Place the stuffed tomatoes on a baking try and roast in the oven for 15–18 minutes, until breadcrumbs have browned slightly. Carefully remove the tomatoes from the baking tray and serve!

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