Roast tomatoes with couscous and harissa
Prep:
25 mins
Cook:
45 mins
A lovely Mediterranean dish with versatile couscous, mint and a lovely spiced yoghurt sauce.
12 large tomatoes, halved
1 tbsp harissa (found in most supermarkets)
3 tbsp olive oil
3 onions, very thinly sliced
4 tbsp Greek-style yoghurt
1 garlic clove, crushed
200g couscous
50g mint, roughly chopped
50g flat leaf parsley, roughly chopped
50g toasted flaked almonds
400g tin chickpeas, drained and rinsed
Fresh basil, as garnish
Preheat the oven to 200°C / 400°F / Gas mark 6.
Toss the tomatoes in the harissa and 2 tablespoons of the oil.
Season and spread in a roasting tin, cut-side up, and bake for 40-45 minutes.
Heat the remaining oil in a large frying pan and tip in the onions and cook for a couple of minutes.
Turn down the heat, season with salt and pepper then cook for 15 minutes or until golden.
In a bowl, mix the yoghurt, and garlic with some seasoning. Set aside.
Tip the couscous into a large bowl.
Pour over 400ml boiling water, cover with cling film or a plate and leave to stand for 10 minutes or until all the water has been absorbed.
Fork though the herbs, almonds, chickpeas and half the onions.
Top with the tomatoes and the remaining onions, basil leaves if using and serve with the yoghurt sauce on the side.
Serves
4
Preparation Time
25 minutes
Cooking Time
45 minutes
Main ingredients
Dairy, Vegetables, Grains
Recipe Type
Dinner, Easy, Healthy
Special Info
Vegetarian
Level of Difficulty
Easy
