Couscous stuffed tomatoes
Prep Time:
25 Minutes
Ready In:
40 Minutes
4 large tomatoes or 8 slightly smaller
150g couscous
1/4 tsp salt
150ml warm vegetable stock
4 tbs olive oil + extra for drizzling
1 onion finely chopped
1 carrot chopped
pinch of sugar
2 tsp ras el hanout
bunch of fresh coriander chopped
1/2 preserved lemon finely chopped
salt and pepper to taste
1. Preheat the oven to 180C, gas mark 4. Put the couscous in a bowl, stir in the warm stock and salt, stir until all the stock has been absorbed, set aside for 10 minutes and then mix 1 tbs of olive oil into the couscous. It's best to use your fingers as this breaks up the lumps and gives the couscous its light texture.

2. Slice the top off each tomato and reserve. Using a spoon, scoop out the pulp and seeds and add to a bowl. In a saucepan heat the remaining oil and fry the onions and carrots until golden brown and soft. Stir in the tomato pulp, the ras el hanout and a pinch of sugar, stir well. Cook until it forms a thick sauce. Season to taste.

3. Tip the spicy tomato mixture onto the couscous and mix well. Add the fresh coriander and preserved lemon and mix well. Spoon into the cavity of the tomoatos and pop the reserved lids back on top. Put the filled tomatoes in a baking dish and drizzle with a little olive oil and bake in the preheated oven for about 25 minutes, less if they are smaller. Either serve hot or a room temperature.

Serves 4


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