Global Foods Group

Pistachio Couscous Stuffed Tomatoes

Ingredients

  • Makes 8
  • ½ cup Galaxy pistachio kernels
  • 100g Galaxy currants
  • 200g instant couscous
  • 40g butter
  • 1½ tsp grated orange zest
  • 4 tbs orange juice
  • 50g grated parmesan
  • 1 handful basil leaves, chopped
  • 8 firm vine-ripened tomatoes

Method

1. Pour 500ml boiling water over couscous in a heatproof dish. Stir for a moment, then cover and allow to stand for 5 minutes.
2. Fluff with a fork, raking through any lumps. Stir through the butter.
3. Add the pistachios, currants, orange juice, parmesan, basil and orange zest. Season with salt and pepper. Mix well.
4. Cut approximately 1cm off the top of the tomatoes. Scoop out the seeds and pulp.
5. Spoon the couscous mixture into each tomato. Place the stuffed tomatoes in a roasting pan. Place on the barbecue, then lower the lid and cook for 15 minutes. Replace the tomato tops and cook for a further 5 minutes, or until tende

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