Chorizo & Feta Stuffed Tomatoes

Chorizo & Feta Stuffed Tomatoes
Preparation time: 10 Cooking time: 25 Easy - for beginners Serves: 4-8


This is a quick, simple, & seasonal dish that works either as a main or as a side-dish. For a bit of "wow factor", serve as an entree with the tomatoes individually placed in a martini glass.


  • 8 Tomatoes, fresh, local, vine-ripened are best
  • 100 gm COUSCOUS
  • 20 gm Butter
  • 1 CHORIZO sausage, coarsley chopped
  • 2 cloves Garlic, finely chopped
  • 70 gm FETA cheese, crumbled
  • 1/4 cup Basil leaves, shredded
  • Mixed Green Salad, to serve


Preheat an oven to 170C fan-forced, & line a baking tray with baking paper. Slice the tops from the tomatoes, reserve the tops. Use a spoon to scoop out the tomato pulp, then roughly chop the pulp. Set aside.

Place the Couscous in a medium heatproof bowl, then stir in 1/2 Cup of boiling water. Cover with food-wrap & set aside for 5mins or until the liquid is absorbed. Remove food-wrap, fluf with a fork to separate grains, & let cool to room temperature.

Melt the butter in a small frying pan over a moderate heat, until it foams slightly. Add the chopped Chorizo, and stir occasionaly for 2mins or until lightly browned. Add the Garlic, cook & stir for 30secs. Remove from heat. Stir in the chopped tomato pulp, Couscous, Feta, & Basil. Season to taste with Salt & Pepper

Spoon the mixture into the Tomato shells, replace the tops, place on the prepared tray, & bake for 25-30mins or until Tomatoes soften but still retain shape

Serve with salad as a main, or as a side dish to a bbq.

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