Vegetarian Couscous Stuffed Tomatoes

    55 min

    Plump, juicy tomatoes are stuffed with couscous, sun-dried tomatoes, mozzarella, fresh basil and mint, then roasted to perfection.

    54 people made this

    Serves: 4 

    • 4 large tomatoes
    • 350ml (12 fl oz) vegetable stock
    • 50g (2 oz) sun-dried tomatoes, chopped
    • 175g (6 oz) couscous
    • 30g (1 oz) mozzarella cheese
    • handful chopped fresh basil
    • 2 tablespoons minced fresh mint leaves
    • 1/4 teaspoon ground black pepper

    Prep:25min  ›  Cook:30min  ›  Ready in:55min 

    1. Preheat oven to 190 C / Gas mark 5.
    2. Cut the fresh tomatoes crosswise in half and scoop out the pulp; set aside. Invert the tomato shells on kitchen roll to drain.
    3. In a small saucepan, bring the stock and sun-dried tomatoes to the boil. Remove the saucepan from heat and stir in the couscous. Cover and let stand for 5 minutes.
    4. Stir in the cheese, basil, mint and pepper. Then gently stir in the tomato pulp.
    5. Place the tomato shells in an 18x28cm (7x11 in) baking dish. Spoon the couscous mixture into the shells, pressing the mixture firmly into the shells. Bake for 25 to 30 minutes or until heated through.
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