Name: Couscous-stuffed tomatoes with yoghurt and mint sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1
Ingredients: 2 x 500g saladette truss tomatoes; 1 lemon, juiced; 190g couscous; 4 dried figs, diced; 40.00 ml toasted flaked almonds; 1.25 gm ground cinnamon; Salt & freshly ground pepper; Olive oil spray; 260g yoghurt; 21.00 gm fresh lemon juice; 1 garlic clove, crushed; 40.00 ml chopped fresh mint

Couscous-stuffed tomatoes with yoghurt and mint sauce

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Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

Gourmet stuffed tomatoes, perfect as a main or side dish for any meat.

Ingredients:

2 x 500g saladette truss tomatoes
1 lemon, juiced
190g couscous
4 dried figs, diced
40.00 ml toasted flaked almonds
1.25 gm ground cinnamon
Salt & freshly ground pepper
260g yoghurt
21.00 gm fresh lemon juice

Instructions:

Slice the tops off the tomatoes and scoop out the flesh and juice using a teaspoon. Discard the flesh and save the juice and seeds in a measuring jug. Place the tomato shells in a baking dish.
- Combine lemon juice with tomato juice, then adjust with water to make 1 cup (250ml) of tomato liquid. - Pour the tomato mixture over couscous in a bowl and mix well. Let it sit for 10 minutes. - Fluff the couscous with a fork and fold in the figs, almonds, and cinnamon.
Preheat the oven to 200°C. Stuff the tomato shells with couscous and then top each tomato. Generously spray with oil. Bake in the oven for 15 minutes.
Combine the yogurt, lemon juice, garlic, and mint to create a flavorful dressing. Serve the tomatoes topped with the herbed yogurt dressing.

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