What matters
Firm beef tomatoes are easier to hollow than very ripe, thin-walled ones.
Air fryer stuffed tomatoes with couscous, feta and parsley. Reduce the tomato pulp first to keep the filling moist without turning watery.
Why this recipe works
Four large tomatoes make two light portions. A shallow dish holds them upright and catches juices. A wide basket must accommodate the dish while leaving airflow around it.
Recipe
Air fryer stuffed tomatoes with couscous, feta and parsley. Reduce the tomato pulp first to keep the filling moist without turning watery.
Open tomatoes at the top, hollow carefully and retain the pulp. Pour 90 ml boiling water over couscous and cover for 5 minutes.
Soften onion in oil, add chopped tomato pulp and reduce for about 5 minutes until thick. Mix with couscous, crumbled feta, parsley, salt and pepper.
If required by the manufacturer, preheat for 3 minutes at 180 °C. Fill tomatoes loosely and stand in the dish. Bake about 18 minutes at 180 °C. Use batches in a small basket and allow additional cooking time. Use a heatproof dish suitable for the appliance, leaving space around it for airflow. Do not preheat with loose paper.
Tomatoes should be tender but still upright and the filling hot throughout. Lift out with a wide spoon and serve two each.
Kitchen know-how
Firm beef tomatoes are easier to hollow than very ripe, thin-walled ones.
Soaking time is included in preparation. Do not add more dry couscous to the filled tomatoes.
Variations
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
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