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. Altogether, this makes a delicate, light, and fresh dish.
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Nutrition Per Serving
- Calories 335
- Carbs 58.1g
- Fat 22.3g
- Fibre 3.6g
- Protein 14.5g
- Sugar 9.4g
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0.0 min
Preheat the oven to 220C.
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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.
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2.0 min
Finely chop the garlic and parsely.
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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.
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6.0 min
Finely chop the tomato you removed.
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7.0 min
In a bowl, combine the couscous, parsley, chopped tomato and garlic.
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9.0 min
Season with salt and pepper.
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9.5 min
Add the boiling vegetable stock to the couscous. Cover and allow to rest.
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11.5 min
Fluff the couscous with a fork.
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12.0 min
Fill the tomato shells with the couscous mixture.
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14.0 min
Crumble the goats cheese on top of the tomato.
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15.5 min
Transfer to a baking tray and place in the oven.
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17.0 min
Bake until the tomato begins to soften and the goats cheese is beginning to turn golden brown on top.
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18.0 min
In a small bowl, mix together the olive oil, honey, balsamic vinegar, apple cider vinegar and wholgrain mustard.
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20.0 min
Using a fork, stir vigorously until the oil is no longer separated.
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23.0 min
Remove the tomatoes from the oven.
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24.0 min
On the serving plates arrange a bed of rocket.
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25.0 min
Transfer the stuffed tomatoes onto the bed of rocket.
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27.0 min
Drizzle with the honey mustard and balsamic dressing.
Follow the recipe steps below
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