Stuffed beef tomatoes with couscous

Ingredients for 4 servings:

• 4 large beefsteak tomatoes
• 150 ml vegetable stock
• 100 g couscous
• 200 g feta cheese
• 1 tbsp basil, frozen
• 1 tbsp butter
• 50 g olives, black, pitted
• 1 pepper, hot
• 2 tsp harissa
• 1 tbsp, crushed paprika powder, sweet
• 2 sprigs rosemary
• 1 tbsp olive oil
• 1 tsp cumin, ground
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Wash the beefsteak tomatoes, cut off the tops, and scoop out the flesh with a spoon. Lightly salt the insides of the hollowed-out tomatoes. Bring the vegetable stock to a boil, sprinkle in the couscous, stir, and remove from the heat. Let stand for about 4 minutes. Cut the feta into small cubes, roughly chop the olives and peppers. Mix into the couscous along with the butter, harissa, and all the spices and herbs—except the rosemary sprigs—and mix well. Use only a little salt, as the feta cheese already adds a lot of salt to the mixture. Preheat the oven to 200°C. Pour the couscous mixture into the hollowed-out tomatoes and replace the lid. Place the stuffed tomatoes in an oiled baking dish, pour the remaining oil over the tomatoes, and place the rosemary sprigs between the tomatoes in the oil. Cook the tomatoes in the oven for about 30 minutes.