The BBC Good Food logo
Couscous-stuffed beef tomatoes

Couscous-stuffed beef tomatoes

A star rating of 4.3 out of 5.3 ratingsRate
loading...
Magazine subscription – your first 5 issues for only £5!
  • 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
Advertisement

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

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

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.3 out of 5.3 ratings
Advertisement
Advertisement
Advertisement

Sponsored content