SW recipe: Couscous-stuffed tomatoes


4 beef tomatoes
60g dried plain couscous
60g cooked sweetcorn kernels
2 spring onions, finely chopped
1 tbsp chopped fresh parsley
1 tbsp chopped fresh mint
juice of ½ an unwaxed lemon
(If you don’t have fresh herbs, you can use dried instead – use about a third of the amount as dried herbs are more concentrated than fresh)


1. Stand the tomatoes on their stem ends and cut the top off of each one to make a ‘lid’. Scoop out the centres, including all the seeds, and discard.

2. Put the couscous in a bowl and pour over 110ml boiling water. Set aside for 10-15 minutes, until all the water’s been absorbed.

3. Fluff up the couscous with a fork then stir in the sweetcorn, spring onions, herbs and lemon juice. Season to taste.

4. Spoon the couscous mixture into the hollowed-out tomatoes and cover with the ‘lids’. Chill until ready to eat.

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