Method

Stuffed tomato

1. Preheat the oven to 200^oC / Fan 180^oC/ Gas mark 6.
2. Wash and dry the tomato. Slice off the top and remove the core and seeds with a teaspoon.
3. Heat the oil in a frying pan over a medium heat and when hot add the onion.
4. Cook for 5 minutes until it softens, then add the peas and parsley, cooking for a further 2 minutes. 
5. Remove from the heat and once cooled, blend to a thick paste in a blender or food processor.
6. Spoon the mixture into the tomato skins, top with the grated cheese, cover with tin foil and place in the oven for around 15 minutes. 

Herb couscous

1. Cook the couscous according to packet instructions, omitting any salt.
2. When cooked, transfer to a bowl and mix in the prepared vegetables.
3. Season with black pepper and leave to cool before serving.