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Couscous-stuffed beef tomatoes

Save on the washing up with this all-in-one veggie supper

  • Prep: 20 mins
    Cook: 20 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 285
  • Carbohydrates 34
  • Saturated Fat 2
  • Sugar 14
  • Protein 6
  • Fat 15
  • Fibre 2
  • Salt 0.04

Nutrition per serving

  • Calories 285
  • Carbohydrates 34
  • Saturated Fat 2
  • Sugar 14
  • Protein 6
  • Fat 15
  • Fibre 2
  • Salt 0.04

Ingredients

  • 150g couscous
  • 4 beef tomatoes
  • 1 garlic clove, crushed
  • 1 tsp smoked paprika
  • 4 spring onions, roughly sliced
  • 1 bunch coriander, roughly chopped
  • 1 bunch mint, roughly chopped
  • 1 lemon, juice only
  • 50g toasted pine nuts
  • 50g sultanas
  • 2 tbsp olive oil

Method

  1. Preheat oven to 200C/fan 180C/gas 6. Put couscous in a heatproof bowl, then pour over 175ml/6fl oz boiling water. Cover and leave for 5 mins. Cut each tomato across about a third of the way down and scoop out the inside with a teaspoon, keeping the tomato intact. Place the tomato bits in a bowl. Scoop out the lid, discarding the core, then reserve the lid. Add garlic, paprika and couscous to the bowl of tomato bits. Leave for 1 min then mix with a fork.

  2. Put the spring onions, coriander and mint in a bowl, then add the lemon juice, pine nuts, sultanas, olive oil and seasoning. Mix well. Add to the couscous and stir until combined.

  3. Using a spoon, fill the tomato cases with the couscous mix. Top with the lids, place in a roasting tray, drizzle with a little olive oil and bake for 20 mins until soft.

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