INGREDIENTS
4 beefsteak tomatoes
1/2 cup couscous
1/2 cup water
2 red onions, cut into quarters and 2-3 cloves of garlic, roasted with a little olive oil
5oz ROSENBORG® Crumbled Danish Blue Cheese
2oz chorizo or other spicy sausage, diced
2 tablespoons fresh basil, chopped
Salt and black pepper

SERVES 4

Preheat oven to 375ºF / 190ºC / Gas 5. Have ready a baking sheet or shallow ovenproof dish.

1. Make up couscous as directed on pack. Slice tops off the tomatoes, carefully scoop out centres, chop this and add to couscous, along with the roasted onion and chopped garlic.

2. Stir in cheese, chopped basil and spicy sausage and season to taste. Pile mixture back into hollowed tomatoes and put tops back on. Bake in shallow dish or tin for 20-25 minutes.

Serve hot with salad.