Couscous-stuffed beef tomatoes

Couscous-stuffed beef tomatoes

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

Prep: 20 mins Cook: 20 mins


Serves 4
Save on the washing up with this all-in-one veggie supper

Nutrition and extra info

  • Vegetarian


  • kcal285
  • fat15g
  • saturates2g
  • carbs34g
  • sugars14g
  • fibre2g
  • protein6g
  • salt0.04g
Save to My Good Food
Please sign in or register to save recipes.


  • 150g couscous



    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

  • 4 beef tomatoes
  • 1 garlic clove, crushed
  • 1 tsp smoked paprika
  • 4 spring onions, roughly sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 bunch coriander, roughly chopped
  • 1 bunch mint, roughly chopped



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 1 lemon, juice only



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 50g toasted pine nut
  • 50g sultana
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
10th Jun, 2019
A simple, fairly quick recipe which was great for using tomatoes that were going a bit soft. I used 6 regular rather than beef tomatoes and a few other substitutions depending on what I had in: bulgur what instead of couscous, chilli powder for paprika, dill and parsley for herbs and walnuts for pine nuts. Very adaptable and tasty.
10th Jun, 2008
The couscous recipe was gorgeous however I preferred using peppers to stuff it in.
3rd Mar, 2008
Yum Yum!
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?