STUFFED WITH GOODNESS

Always attempted Mediterranean Salad with a new twist. This time – the tomatoes offered the perfect bounty with couscous filling in to provide the perfect base for grilled pumpkin. When you bite into it, the freshness of the tomatoes will just steal the show. Try it, here’s the full recipe…


Grilled pumpkin salad with couscous stuffed tomatoes

Course: Salad
Cuisine: Mediterranean
Cooking Time: 20 minutes
Preparation Time: 15 minutes
INGREDIENTS
Pumpkin 1 slice 250 g (approx.)
Feta cheese – ½ cup (crumbled)
Tomatoes – 4
Couscous – 1 ½ cup
Garlic – 2 cloves
Vegetable stock – 1 ½ cups vegetable stock
Olives – ¼ cup
Coriander – ¼ cup chopped
Black pepper – ½ tsp
Olive oil – 3 tbsp
arugula leaves
METHOD
  1. Slice the pumpkin into thin slices and grill them 2 min on both sides and remove
  2. Preheat the oven to 160 degrees for 10 mins
  3. Clean the tomatoes, remove the pulp and bake them for 15-20 mins.
  4. For the couscous, place the couscous in a bowl and pour hot stock over it just enough to cover the couscous
  5. Cover with a lid and let it sit for 10 mins
  6. Gently break apart with a fork
  7. Heat 2 tbsp of olive oil in a pan and fry the chopped garlic till its fragrant
  8. Add this to the couscous
  9. Add coriander, pepper, olives and the dash of lime juice and mix well.
  10. Stuff the tomatoes with couscous and sprinkle coriander
  11. Serve them with arugula leaves, grilled pumpkin slices and crumbled feta.

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