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Nutrition: per serving

  • kcal285
  • fat15g
  • saturates2g
  • carbs34g
  • sugars14g
  • fibre2g
  • protein6g
  • salt0.04g
    low

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

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Comments, questions and tips (3)

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Overall rating

A star rating of 4.3 out of 5.3 ratings

flauffy

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…

forestnuter

A star rating of 4 out of 5.

The couscous recipe was gorgeous however I preferred using peppers to stuff it in.

ynjdavies

Yum Yum!

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