Baked couscous tomatoes

    55 min

    Large beef tomatoes make juicy containers for a spicy dried fruit and nut couscous mixture, served with creamy yoghurt. All that's needed is some warm crusty bread to complete the meal.

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    Serves: 4 

    • 8 large beef tomatoes, about 200g each
    • 75g ready-to-eat dried apricots, chopped
    • 75g dates (preferably medjool), chopped
    • 50g sultanas
    • 300ml hot vegetable stock, or as needed
    • 1 tbsp olive oil
    • 100g pine nuts
    • 4 spring onions, trimmed and finely sliced
    • ½ tsp ground cumin
    • ½ tsp ground coriander
    • 175g couscous
    • 2 tbsp chopped fresh parsley
    • TO SERVE
    • 250ml Greek yoghurt or tzatziki

    Prep:40min  ›  Cook:15min  ›  Ready in:55min 

    1. Preheat the oven to 200°C/gas 6. Cut the tops off the tomatoes and scoop out the insides using a teaspoon. Place in a single layer in a baking dish (if necessary, cut a very thin sliver from the base of each tomato so that it will sit flat). Put the seeds and scooped-out flesh in sieve set over a jug, and press with the back of the spoon to squeeze out the juices. Discard the seeds and flesh.
    2. Put the apricots, dates and sultanas in a small bowl and spoon over 4 tbsp of the tomato juice. Stir to coat with the juice, then leave to soak. Make up the remaining tomato juice in the jug to 350ml with vegetable stock.
    3. Heat ½ tbsp of the oil in a non-stick saucepan. Add the pine nuts and cook over a low heat, stirring all the time, for 2 minutes, until golden. Remove from the pan with a draining spoon and set aside.
    4. Add the remaining ½ tbsp oil to the pan and gently cook the spring onions for 2 minutes, until soft. Stir in the ground cumin and coriander and cook for a few more seconds. Pour in the stock and bring to a rapid boil. Remove from the heat, then add the couscous in a steady stream, stirring constantly. Cover and leave to stand for 3 minutes.
    5. Stir the dried fruit, pine nuts and parsley into the couscous, then season to taste. Spoon the couscous mixture into the hollowed-out tomatoes and replace the tops. Bake for 15 minutes or until tender. Leave to stand for 5 minutes before serving with Greek yoghurt or tzatziki.


    Dried peaches can be used instead of dried apricots, and almond or hazelnuts instead of pine nuts.

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