Couscous Stuffed Tomatoes on a Bed of Rocket with Goats Cheese

Preheat the oven to 220C.

Bring a saucepan of boiling water to the boil or boil the kettle. Add the stock cube and stir until dissolved. Each stock cube combines with 500ml of boiling water.

Finely chop the garlic and parsely.

Halve the tomatoes, and delicately scoop out the inside of the tomato using a small knife and spoon, be careful to keep the outside intact.

Finely chop the tomato you removed.

In a bowl, combine the couscous, parsley, chopped tomato and garlic.

Season with salt and pepper.

Add the boiling vegetable stock to the couscous. Cover and allow to rest.

Fluff the couscous with a fork.

Fill the tomato shells with the couscous mixture.

Crumble the goats cheese on top of the tomato.

Transfer to a baking tray and place in the oven.

Bake until the tomato begins to soften and the goats cheese is beginning to turn golden brown on top.

In a small bowl, mix together the olive oil, honey, balsamic vinegar, apple cider vinegar and wholgrain mustard.

Using a fork, stir vigorously until the oil is no longer separated.

Remove the tomatoes from the oven.

On the serving plates arrange a bed of rocket.

Transfer the stuffed tomatoes onto the bed of rocket.

Drizzle with the honey mustard and balsamic dressing.