Whether your kitchen table is currently doubling as a home office or the kids’ classroom – or both! – the need for healthy, filling lunches we can make at home has never been greater. If you’re struggling for inspiration and want to switch it up from sandwiches and salads, we’ve got a tasty recipe for you to try. Filled (literally) with fresh, zesty flavours, our satisfying, vegan couscous-stuffed tomatoes are perfect for lunchtimes.
Never stuffed tomatoes before? Never fear – it’s quick and easy to do. Big, firm beef tomatoes are perfect for stuffing, and they can be filled with just about anything you can get your hands on. Rice, couscous or quinoa are perfect for keeping hunger at bay, while any leftover bolognese, paella or vegetables make tasty fillers, too.
We’ve filled our stuffed tomatoes with lemony couscous, spring onions and sweetcorn to make a healthy, vegan dish that’s ready to go in under half an hour. And if you don’t have beef tomatoes, red peppers or butternut squash are brilliant alternatives – you’ll just need to adjust the quantities and roast them in the oven.
Our couscous-stuffed tomatoes recipe serves four, so it’s a great way to keep your family going until tea – or you can serve with Slimming World chips and a fresh salad to create a super supper at the end of a busy day. Whenever you choose to serve yours, you’re guaranteed a tasty, satisfying meal that’s totally Free.
Slimming World couscous-stuffed tomatoes
ready in 25 minutes
What you need:
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)
What you do:
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.
More couscous recipe ideas
Our stuffed tomatoes are packed with fluffy, filling couscous. If you’ve got a bag of this often overlooked Free Food, we’ve gathered up some clever couscous recipes – as well as some tasty ways to make the most of your quinoa – and Slimming World members will find a bunch of brilliant ways to use couscous over on the member website.
Has our couscous-stuffed tomatoes recipe inspired you to try something different this lunchtime? We’d love to share your culinary creations on the blog or on social using #theSlimmingWorldblog.