Ingredients:
• 8 large tomatoes
• 2 tbsp (25 ml) extra virgin olive oil
• 1/2 cup (125 ml) (125 ml) flaked almonds.
• 1 small eggplant, diced
• 1 tsp (5 ml) ground coriander
• 1/2 tsp (2 ml) ground cumin
• 1/8 tsp (0.5 ml) ground cinnamon
• 1 cup (250 ml) boiling vegetable stock
• 3/4 cup (175 ml) couscous
• 2 tbsp (25 ml) chopped fresh mint
• 50 g dried apricots, chopped
• 1 tsp (5 ml) harissa (chili paste)
• pepper to taste
Method:
1. Cut tops off tomatoes and scoop out insides. Place tomatoes and cut-off tops on one side. Place seeds and scooped-out flesh in sieve set over small bowl and press with back of spoon to extract juices; you will need about 5 tbsp (75 ml) juice. Leave bowl of juice on one side and discard seeds and flesh.
2. Place hollowed-out tomatoes upside-down on plate covered with paper towel and leave to drain.
3. Heat. 1/2 tbsp (7 ml) olive oil in nonstick pot. Add flaked almonds and cook over low heat for 2–3 minutes or until golden-brown. Remove from pot with slotted spoon and set aside.
4. Add remaining oil to pot. Stir in eggplant and cook 5 minutes, turning frequently, until browned and tender. Stir in coriander, cumin and cinnamon, and cook a few more seconds, stirring constantly.
5. Pour in stock and bring to rapid boil, then add couscous in steady stream, stirring constantly. Remove from heat, cover, and leave to stand 5 minutes.
6. Uncover pan, return to low heat and cook 2–3 minutes, stirring with fork to separate grains. Stir in toasted almonds, mint and dried apricots. Add harissa to reserved tomato juices and stir, then pour over couscous. Add pepper and mix well. Spoon couscous mixture into tomatoes, replace tops and serve.
Serves 4
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