• 8 ripe tomatoes
• ½ cup couscous
• 20 g butter
• 1 chorizo sausage
• 2 cloves garlic
• 70 g crumbly feta
• ¼ c basil leaves or fresh herbs of your choice

Preheat the oven to 170C. Cut the tops off the tomatoes and scoop out the pulp from the inside, chop up and set aside.

Place the butter, diced chorizo and the finely chopped garlic in a medium size pot. When lightly browned add in the couscous and ½ c of boiling water. Cover the pot with a lid and take off the heat and leave to stand for 5 minutes to let the liquid absorb.

Fluff up the couscous and add in the tomato pulp, fresh herbs, feta, salt and pepper.

Spoon the mixture into the tomato shells, putting the tops back in place. Bake on a tray for 25-30 minutes until they soften. Serve with crusty bread and a fresh salad.