Cous-cous stuffed tomatoes

One of those days where I do not feel like saying anything because I'm in a totally mushy mood and just updated my other blog with all sorts of nonsense. So I don't feel like bragging that much, except I am just gonna say that the weather has been absolutely glorious and we have lined up a couple of BBQ's this coming weekend. 

I now have to sit and search for a restaurant which will serve appam and stew on Easter Sunday. We are not regular church goers and I don't even know if there is a Marthoma church in central London, but I've had appam and stew at my grand moms place every Easter Sunday for as long as I can remember and I'm not gonna break that tradition. So if I don't catch up with you guys before Easter, here's wishing you all a fab day.

Tomatoes- 4 medium sized ones

Cous cous- 50 gms or so (I used store bought- Moroccan flavoured one)

Garlic- 2 pods, finely chopped

Salt & pepper- to taste

Grated Parmessan cheese- 2 tbsp

Bread crumbs- 2 tbsp

Olive oil- to drizzle

Wash and clean the tomatoes and cut off a small portion from below, just so it stands properly.

Chop off the top part horizontally and reserve the cap.

Carefully scoop out the insides and dab with a kitchen towel to free it from moisture.

Cook the cous cous as per instructions on the cover and when it is just about done, add the garlic. Sauté for a few more seconds and take it off the flame.

If you want to season it with salt and pepper, do so now. I added a wee bit pepper, that's it.

In a separate bowl season the bread crumbs with some salt and pepper. Add the parmesan cheese. Mix well.

Take a baking dish large enough to snugly fit the 4 tomatoes and drizzle some olive oil on it..lightly.

Spoon the cous cous and stuff the tomatoes. Place them on the baking dish.

Spoon about half a tbsp of parmesan- bread crumb mix on to each tomato.

Drizzle some olive oil generously on top of the tomatoes.

Bake in an oven preheated at 190C for about 20 to 25 minutes.

For the last 6 to 7 minutes, put it on grill just to brown the tops a bit.

If you have kept aside the tomato caps, you can put it back on...you know..just to add that fancy touch :)

Notes: You can of course substitute the cous cous with some ricotta cheese as well, or any veggie of your choice. Just make sure you pre cook it a bit.

I served it as a side with some baked chicken and it was perfect..2 tomatoes per person.