Turkey-stuffed tomatoes with wholewheat couscous salad recipe

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.

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