Stuffed Tomatoes

Stuffed Tomatoes

A classic spiced up with a little heat from the harissa.

Stuffed Tomatoes

Adapted from Super Natural Every Day by Heidi Swanson


6 medium tomatoes
1/2 cup yoghurt
1 Tbsp harissa
2 shallots, minced
1/2 cup couscous


Preheat the oven to 180°C. Butter a baking dish and set aside.
Remove the top of each tomato and scrape out the flesh and seeds, reserving both. Place the tomatoes into the baking dish. For the filling, combine 2/3 cup tomato chunks, yoghurt, harissa, shallots and 1/4 tsp salt.
Add more salt and/or harissa to taste. Fold in the couscous and divide the filling evenly among the tomatoes.
Bake for 50 to 60 minutes.

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