Name: Couscous-stuffed beef tomatoes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: British
Ingredients: 150g couscous; 4 beef tomatoes; 1 garlic clove crushed; 1 tsp smoked paprika; 4 spring onions roughly sliced; 1bunch coriander roughly chopped; 1bunch mint roughly chopped; 1 lemon juice only; 50g toasted pine nut; 50g sultana; 2 tbsp olive oil

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Couscous-stuffed beef tomatoes

Couscous-stuffed beef tomatoes

Good Food team

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Serves 4

Easy

Prep: 20 mins

Cook: 20 mins

A star rating of 4.3 out of 5.3 ratingsRate

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Ingredients

Nutrition

Units:

MetricUS

150g couscous
4 beef tomatoes
1 garlic clove

crushed
1 tsp smoked paprika
4 spring onions

roughly sliced
1bunch coriander

roughly chopped
1bunch mint

roughly chopped
1 lemon

juice only
50g toasted pine nut
50g sultana
2 tbsp olive oil

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Nutrition: per serving

kcal285
fat15g
saturates2g
carbs34g
sugars14g
fibre2g
protein6g
salt0.04g

low

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, September 2006

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A star rating of 4.3 out of 5.3 ratings

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