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Turkey-stuffed tomatoes with wholewheat couscous salad recipe

Turkey-stuffed tomatoes with wholewheat couscous salad recipe

67 ratings

In partnership with Diabetes UK

This stuffed tomatoes recipe is packed with lean turkey mince, sun-dried tomato purée and fresh basil. Serve with a colourful couscous salad for a healthy dinner for two. See method

  • Serves 2
  • 15 mins to prepare and 20 mins to cook
  • 235 calories / serving
  • Dairy-free

Ingredients

  • 2 large beef tomatoes
  • 2 tsp olive oil
  • ½ red onion, finely diced
  • 2 garlic cloves, crushed
  • 200g 2% fat turkey breast mince
  • 1 tbsp sundried tomato purée
  • 10g fresh basil, chopped
  • 50g wholewheat couscous
  • ½ lemon, juiced
  • 10g fresh flat-leaf parsley, chopped
  • 10g fresh mint, chopped
  • 50g sugarsnap peas, trimmed and sliced diagonally
  • ½ cucumber, shaved into strips with a veg peeler
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    990kj
    235kcal     12%

  • Fat

    7g 10%

  • Saturates

    1g 7%

  • Sugars

    9g 10%

  • Salt

    0.5g 9%

of the reference intake
Carbohydrate 15.6g Protein 26.9g Fibre 3.8g

Method

  1. Preheat the oven to gas 6, 200ºC, fan 180ºC. Carefully slice the tops of the beef tomatoes off and set aside. Using a small sharp knife, cut out the flesh and seeds from the inside of the tomatoes to hollow out. Set aside the hollow tomatoes in a baking dish. Chop the inner tomato and reserve for the couscous.
  2. Heat 1 tsp of the oil in a nonstick frying pan over a medium heat. Cook half the onion and the garlic for 5 mins until beginning to soften. Add the turkey mince and cook for 3-5 mins until browned.
  3. Add the sundried tomato purée and cook for 1 min. Remove from the heat and stir through half the basil. Spoon the mixture into the tomatoes, cover with the tomato ‘lid’ and bake for 15 mins.
  4. For the salad, put the couscous in a large bowl, pour over 75ml boiling water and cover. Let stand for 5 mins to absorb the water, then fluff with a fork.
  5. Stir through the lemon juice and remaining olive oil. Mix through the rest of the basil along with the parsley, mint and the reserved tomato flesh. Loosely stir through the sugarsnap peas and cucumber ribbons.
  6. To serve, carefully lift a stuffed tomato onto each plate and serve with the couscous salad.

See more Recipes to serve 2

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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