ASDA part of the Wal-Mart family

• 6 large onions
• 50g couscous
• 125ml vegetable stock
• 3tbsp olive oil
• 1 garlic clove, finely chopped
• 50g firm goats' cheese, crumbled
• 3 sun-dried tomatoes in oil, drained and finely chopped
• 1 tbsp pine nuts, toasted
• 1 tbsp chopped fresh parsley

1 Preheat the oven to 200C/Gas 6. Peel onions, leaving the root intact. Boil in a large pan of salted water for 15 to 20 minutes, until tender. Drain and run under cold water. Drain upside down on kitchen towel.

2 Meanwhile, put couscous in a heatproof bowl, pour over stock and set aside for 10 minutes, until all stock is absorbed. Slice 2cm off the onion tops and discard. Scoop out centres with a teaspoon, leaving outside layers to form a firm shell. Chop half the scooped-out onion and discard the rest (it will keep in the fridge for two days - use on pizzas or add to stir-fries).

3 Heat 1 tablespoon of oil in a pan. Fry the onion and garlic for 3 minutes, until soft. Remove from heat and stir in couscous, cheese, tomatoes, nuts and parsley. Season.

4 Sit the onions, cut side up, in a roasting tin and spoon the filling into the cavities. Brush the onions with the rest of the oil and bake for 30 minutes, until golden and tender. Cover the filling with a small piece of tin foil if it starts to get too brown.