Couscous, Spring Onion & Cheese Stuffed Tomatoes

Our Couscous is perfect for quick and tasty veggie/vegan meals. These easy stuffed tomatoes are full of Mediterranean flavour and made with just a couple of ingredients. You can mix up the filling if you like by adding a couple of chopped mushrooms or olives.


Slice the tops from the tomatoes and set aside. Use a spoon to carefully scoop out the seeds and pulp. Chop and place in a bowl.

Preheat the oven to 190c/170Fan/gas5.

Heat a frying pan over a medium heat and add the oil. Cook the spring onions for 1 minute and then add the contents of the couscous packet. Mix well, breaking up any clumps off couscous. Add the chopped tomato pulp and seeds. Cook for 5 minutes stirring occasionally. Remove from the heat and stir through the grated cheese.

Sit the tomatoes in an ovenproof dish and fill with the couscous mixture. Replace the tops and bake for 20 minutes until softened.

Serve with a simple side salad.



  • 2 beef tomatoes
  • 2 tsp olive oil
  • 2 spring onions, trimmed and sliced
  • 1 x pouch Ainsley Harriott microwaveable Italian Couscous
  • 1-2 tbsp vegetarian/vegan cheese, grated