Couscous-stuffed beef tomatoes

Couscous-stuffed beef tomatoes

  • Rating: 4 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Vegetarian
Nutrition:
HighlightNutrientUnit
kcal285
fat15g
saturates2g
carbs34g
sugars14g
fibre2g
protein6g
low insalt0.04g
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Ingredients

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.

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    Rating: 4 out of 5.3 ratings
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