this months recipes
Couscous Stuffed Beef Tomatoes
23 November 2007
150g couscous
4 beef tomatoes
2 cloves smoked really garlicky garlic, chopped finely
1 tsp smoked paprika
4 spring onions, roughly sliced
1 bunch coriander, roughly chopped
1 bunch mint, roughly chopped
1 lemon, juice only
50g toasted pine nuts
50g sultanas
2 tbsp garlic infused oil
Preheat oven to 200¢ªC/fan 180¢ªC/gas 6. Put couscous in a heatproof bowl. 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 smoked garlic, smoked paprika and couscous to the bowl of tomato bits. Leave for 1 min then mix with a fork.
Put the spring onions, coriander and mint in a bowl, then add the lemon juice, pine nuts, sultanas, garlic oil and seasoning, mix well. Add the couscous mixture and stir until combined.
Using a spoon, fill the tomato cases with the couscous mix. Place the lids back on top of the tomatoes, place in a roasting tray, drizzle with a little garlic oil and bake for 20 minutes until soft.
Serves 4
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