Roast tomatoes with couscous and harissa

Prep: 25 mins
Cook: 45 mins
Roast tomatoes with couscous and harissa
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.


Preparation Time
25 minutes

Cooking Time
45 minutes

Main ingredients
Dairy, Vegetables, Grains

Recipe Type
Dinner, Easy, Healthy

Special Info

Level of Difficulty

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