Tabbouleh Stuffed Tomatoes

Serves	4
Prep time	10 minutes
Cook time	20 minutes
Total time	30 minutes
Dietary	Vegetarian
Meal type	Appetizer, Lunch, Main Dish, Side Dish, Snack, Starter
Misc	Pre-preparable, Serve Cold, Serve Hot
Occasion	Casual Party
Region	Moroccan
By author	Karen S Burns-Booth

Tasty stuffed tomatoes that make good use of leftover cooked tabbouleh (or rice). Adjust filling to suit, such as cooked rice or couscous. Serve warm or cold.

Ingredients

4 large tomatoes, cut in half
8 heaped tablespoons cooked tabbouleh, or rice or couscous
100g soft goat’s cheese, crumbled
salt and pepper, to taste
Olive oil
Greek basil leaves

Note

Tasty stuffed tomatoes that make good use of leftover cooked tabbouleh (or rice). Adjust filling to suit, such as cooked rice or couscous. Serve warm or cold.

Directions

Step 1	Pre-heat oven to 180C/375F/Gas mark 5. Spoon a little olive oil into a large baking dish.
Step 2	Scoop the middle out of 4 large tomatoes (all the pips and flesh) that have been cut in half. Chop the flesh up finely and add it to 8 tablespoons of cooked tabbouleh. Season to taste with salt and pepper if necessary.
Step 3	Spoon the tomato and tabbouleh into the hollowed out tomatoes and the sit them in the baking dish.
Step 4	Scatter 100g of crumbled goats cheese over the top of the tomatoes and bake for 15 to 20 minutes or until the cheese is soft and has melted, and then scatter some fresh Greek basil leaves over the cooked tomatoes before serving.
Step 5	These can be served warm or at room temperature with salad and crusty bread.