Moroccan Couscous Stuffed Tomatoes
These are great as a starter or a light lunch with a green salad. Serves 4.
4 large tomatoes or 8 slightly smaller
1/4 tsp salt
150ml warm vegetable stock
4 tbs olive oil + extra for drizzling
1 onion finely chopped
1 carrot chopped
A tsp of argave syrup
2 tsp Za’tar spice mix (cardamons / tumeric / cumin)
bunch of fresh coriander chopped
1/2 preserved lemon finely chopped
salt and pepper to taste
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.
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 spices and a tsp of argarve syrup and stir well. Cook until it forms a thick sauce. Season to taste.