Couscous-stuffed tomatoes with yoghurt and mint sauce

Cooking Fish Couscous-stuffed tomatoes with yoghurt and mint sauce

These elegant stuffed tomatoes can be served as a gourmet entree or as a side dish to lamb, chicken or fish.

Lables: Vegetarian Egg free Fish free Shellfish free Soy free
  1. Cut a thin slice from the top of each tomato. Using a teaspoon, remove the flesh and juice. Discard the flesh. Place the juice and seeds in a measuring jug. Place tomato shells in a baking dish.
  2. Add lemon juice to the tomato juice. Add enough water to make up 1 cup (250ml) of tomato liquid. Place the couscous in a bowl. Add the tomato mixture and combine. Set aside for 10 minutes. Fluff the couscous with a fork. Stir in the figs, almonds and cinnamon.
  3. Preheat oven to 200°C. Fill shells with couscous. Replace tops on each tomato. Spray with oil. Bake for 15 minutes.
  4. Mix the yoghurt, lemon juice, garlic and mint. Serve tomatoes with the natural yoghurt.

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2 x 500g saladette truss tomatoes
1 lemon, juiced
1 cup couscous
4 dried figs, diced
2 tbsp toasted flaked almonds
1/2 tsp ground cinnamon
Salt & freshly ground pepper
Olive oil spray
1 cup natural yoghurt
1 tbsp fresh lemon juice
1 garlic clove, crushed
2 tbsp chopped fresh mint

Adv

Autors
Preparation time
15
Cooking time
20
Difficulty
Medium
Serves
people
Method
Baking
Category
Fish
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