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Couscous-stuffed beef tomatoes
Serves 4
Easy
Prep:
Cook:
Save on the washing up with this all-in-one veggie supper
Skip to ingredients
- 150g couscous
- 4 beef tomatoes
- 1 garlic clovecrushed
- 1 tsp smoked paprika
- 4 spring onionsroughly sliced
- 1bunch corianderroughly chopped
- 1bunch mintroughly chopped
- 1 lemonjuice only
- 50g toasted pine nut
- 50g sultana
- 2 tbsp olive oil
Nutrition: per serving
- kcal285
- fat15g
- saturates2g
- carbs34g
- sugars14g
- fibre2g
- protein6g
- salt0.04glow
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.
