Instructions
Follow the steps and taste along the way.
Prepare the tomatoes
Preheat the oven to 200 °C. Cut the tops off the tomatoes about 1 cm below the stems and set them aside. Scoop out the flesh with a teaspoon, leaving a wall about 1 cm thick around the edge. Finely chop the flesh.
Reduce the tomato base
Finely dice the onion and chop the garlic. Heat 15 ml of olive oil in a pan and cook the onion over medium heat for 4 minutes, until softened and lightly golden. Add the garlic, oregano and chopped tomato flesh. Cook for 6–8 minutes, stirring occasionally, until the watery juices have evaporated. Stir in the beans, 2 g of salt and the pepper, and heat for another 2 minutes.
Fluff the couscous
Put the couscous in a bowl and add 1 g of salt. Pour over 200 ml of freshly boiled water, cover and leave to stand for 8 minutes. Then fluff it with a fork to separate the grains.
Mix the filling
Slice the olives into rings and chop the parsley. Combine the couscous with the bean and tomato mixture, olives, parsley and lemon juice. Crumble in 90 g of feta and gently fold it in, leaving some larger pieces in the filling.
Stuff and bake
Stand the hollowed tomatoes in a baking dish greased with the remaining 10 ml of olive oil. Fill them with the couscous mixture without packing it down, and scatter the remaining 30 g of feta on top. Place the reserved tomato tops beside the tomatoes. Bake for 23–27 minutes at 200 °C, until the tomatoes are tender but still hold their shape and the feta is lightly golden in places.
Finish and serve
After baking, leave the tomatoes to rest for 5 minutes so the filling can set. Serve warm, spooning any juices from the baking dish onto the plates as well.
