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Plated meal

Couscous Stuffed Tomatoes on a Bed of Rocket with Goats Cheese

  • Vegetarian
  • Low Calorie
  • Low Carb
  • Contains Dairy

These stuffed tomatoes are the essence of summer. Fresh tomatoes, stuffed with an aromatic, Mediterranean-inspired mixture of couscous, fresh herbs topped with creamy goat cheese. All together, this makes a delicate, light and fresh dish.

Nutrition Per Portion

  • Calories


  • Carbs


  • Fat


  • Fibre


  • Protein


  • Sugar


  • 0.0 min

    Preheat the oven to 220C.

  • 1.0 min

    Bring a saucepan of boiling water to the boil or boil the kettle. Add the stock cube and stir until dissolved. Each stock cube combines with 500ml of boiling water.

  • 2.0 min

    Finely chop the garlic and parsely.

  • 4.0 min

    Halve the tomatoes, and delicately scoop out the inside of the tomato using a small knife and spoon, be careful to keep the outside intact.

  • 6.0 min

    Finely chop the tomato you removed.

  • 7.0 min

    In a bowl, combine the couscous, parsley, chopped tomato and garlic.

  • 9.0 min

    Season with salt and pepper.

  • 9.5 min

    Add the boiling vegetable stock to the couscous. Cover and allow to rest.

  • 11.5 min

    Fluff the couscous with a fork.

  • 12.0 min

    Fill the tomato shells with the couscous mixture.

  • 14.0 min

    Crumble the goats cheese on top of the tomato.

  • 15.5 min

    Transfer to a baking tray and place in the oven.

  • 17.0 min

    Bake until the tomato begins to soften and the goats cheese is beginning to turn golden brown on top.

  • 18.0 min

    In a small bowl, mix together the olive oil, honey, balsamic vinegar, apple cider vinegar and wholgrain mustard.

  • 20.0 min

    Using a fork, stir vigorously until the oil is no longer separated.

  • 23.0 min

    Remove the tomatoes from the oven.

  • 24.0 min

    On the serving plates arrange a bed of rocket.

  • 25.0 min

    Transfer the stuffed tomatoes onto the bed of rocket.

  • 27.0 min

    Drizzle with the honey mustard and balsamic dressing.

  • Ingredients

    Apple Cider Vinegar

    Wholegrain Mustard

    Balsamic Vinegar


    Fresh Rocket

    Goats Cheese


    Fresh Parsley

    finely chopped


    finely chopped

    Olive Oil

    1 tablespoon per person

    Vegetable Stock

    combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 60 ml vegetable stock per person, 1 stock cube makes 500ml.


    Beefsteak Tomato

    halved and deseeded

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