4 large fresh tomatoes
1/2 cup uncooked couscous
1 cup vegetable stock
1 to 2 tablespoons olive oil, plus extra to drizzle over
1 clove garlic, crushed
1/4 cup chopped mushrooms, preferably wild mushrooms
Large handful fresh mixed herbs, finely chopped (like cilantro, parsley and green onions)
10 to 15 kalamata or black olives, pitted and coarsely chopped
4 to 5 ounces goat cheese (or chèvre)
Salt and pepper to taste
Small handful of seasoned panko crumbs
Heat the oven to 350°F.
Slice the tops off the tomatoes, and gently scoop out the seeds and insides (see Recipe Notes). Arrange them in a shallow roasting tin, and brush a little olive oil on the insides.
Place the couscous in a large bowl, and drizzle about a tablespoon of olive oil over top. Heat the vegetable stock in the microwave or on the stovetop until steaming, then pour over the couscous. Add a little salt, stir, and cover the bowl. Let the couscous steam for about 5 minutes (or according to package directions) Uncover and fluff up the couscous.
Heat the remaining olive oil in a small skillet over medium-high heat, and add the crushed garlic. Fry gently for about 30 seconds and add the mushrooms. Cook for 3 to 4 minutes, until the mushrooms are tender.
Stir the mushrooms, herbs and olives into the couscous, taste and adjust seasoning. Crumble about three quarters of the goat cheese into the couscous mixture and stir together.
Divide the couscous mixture evenly between the tomatoes. Crumble the remaining chèvre on top, then sprinkle with panko crumbs. Drizzle a little more olive oil over the top of each tomato.
Roast uncovered in the oven for 15 to 20 minutes, until the tomatoes soften and the panko crumbs are crisp and golden. Serve warm.