Warm stuffed tomato on couscous

Detailed step-by-step description of how to cook the dish "Warm stuffed tomato on couscous". Try it by all means

Recipe «Warm stuffed tomato on couscous» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 1 small red onion, thinly sliced, 1/4 cup balsamic dressing*, 4 large vine-ripened tomatoes, 200g low-fat feta, 1 tbsp olive oil , 1/2 cup Massel chicken style liquid stock, 250g instant couscous, 1 tbsp chopped flat-leaf parsley , 100g baby rocket.

Ingredients:

• 1 small red onion, thinly sliced 
• 1/4 cup balsamic dressing* 
• 4 large vine-ripened tomatoes 
• 200g low-fat feta 
• 1 tbsp olive oil 
• 1/2 cup Massel chicken style liquid stock 
• 250g instant couscous 
• 1 tbsp chopped flat-leaf parsley 
• 100g baby rocket 

Instructions

1. Preheat the oven to 180°C.
2. Pour boiling water over the onion, leave for 5 minutes, then drain and toss with 1 tablespoon of the balsamic dressing. Set half the onion aside.
3. Slice each tomato crosswise into 4 pieces and season with salt and pepper. Reassemble each tomato, placing a slice of feta and some of the remaining onion between each slice. Drizzle with oil.
4. Bring stock to the boil, pour over couscous and set aside for 5 minutes. Run a fork through couscous to break up grains, then toss with parsley and reserved onions.
5. Bake the tomatoes for 10 minutes or just until they wilt and the feta is tinged golden. To serve, toss the rocket in the remaining dressing, place a mound of couscous on 4 plates and top with rocket and a warm tomato.