Veganuary – Fresh tomatoes stuffed with fruity couscous


20181223_164800This recipe is taken from Cook Express.


4 large beef tomatoes

150ml tomato juice

125g couscous

50g sultanas

handful of fresh basil leaves, chopped

handful of fresh flat-leaf parsley, chopped

salt and freshly ground black pepper


Slice the tops off the tomatoes, and reserve.  Scoop out the seeds and flesh from the tomatoes, so that you are left with a “shell”, and put in a large bowl with the tomato juice.  Set the tomato shells aside.

Put the couscous in a separate bowl, pour over 150ml hot water so that it just covers the couscous, and leave to stand for 10 minutes.  Use a fork to fluff up the grains, then tip in the tomato mixture.  Mix together, and leave to stand for another 10 minutes.

Stir the couscous well, breaking up any bits of tomato.  Add the sultanas, basil and parsley, and mix again.  Taste and season with salt and pepper as needed.  Spoon the mixture into the reserved tomato shells and put the tops on to serve.  Any leftover couscous can be served on the side.

Serves 4


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