Couscous-stuffed beef tomatoes

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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.

285 kcalories, protein 6g, carbohydrate 34g, fat 15 g, saturated fat 2g, fibre 2g, sugar 14g, salt 0.04 g

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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

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 mins

Cook 20 mins

Vegetarian

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

285 kcalories, protein 6g, carbohydrate 34g, fat 15 g, saturated fat 2g, fibre 2g, sugar 14g, salt 0.04 g

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