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Oven Roasted Tomato Stuffed with Saffron Couscous on Vegetable Bed

Light, healthy and flavourful with middle easter spices. A dish to delight guests and to enjoy when you need to boost of goodness. Easy to make and a treat for vegetarians, vegans and fitness foodies alike. You will even convince the most ardent meat lover to go green after they taste this.
Prep Time15 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 2
Author: The GOODista

Ingredients

For the Stuffed Tomato

  • 2 large Tomatoes - I used beef tomatoes
  • 200 Grams Couscous - I used giant couscous
  • 350 ml Water
  • 1 teaspoon Honey
  • Raisins - a handful
  • 1 sachet Saffron
  • 1/2 teaspoon Zaatar
  • Salt to taste

For The Vegetable Bed

  • 500 Gram Spinach
  • 1 Onion - I used a red one
  • 1 Aubergine - Smallish size
  • 1 Corgette - Smallish size
  • 1 Pepper - I used a yellow one
  • 1 Tomato - Any kind
  • 1 teaspoon Ras El Hanout
  • 1 Tablespoon Balsamic Vinegar
  • 2 Tablespoons Olive Oil
  • 1 Tablespoon Honey
  • 1 Garlic clove crushed
  • Salt Peppar and Chilli - to taste
  • Watercress
  • Carrots Grated
  • 3-4 Radishes

Instructions

Do like this

  • Set Oven to 225 degrees celsius.
  • Take out an oven tray and line it with grease proof paper.
  • Cut each Tomato at the top to create a hat - and then use a spoon to scoop out the seeds and some of the tomato meat. Sprinkle the inside with Zaatar spice.
  • In a bowl, place Saffron, Honey, Salt and Raisins then pour over hot water (I use a kettle to heat the water) then add the couscous. Place a plate over the bowl to let the couscous absorb all the water.
  • You can now get on with cutting all the vegetables for your bed. Distribute them, as well as the spinach leaves, on your lined oven tray and sprinkle over Balsamic Vinegar, Honey, Olive Oil, Salt, Peppar and Ras El Hanout.
  • The Couscous should now have turned a lovely yellow and become plump from having absorbed the water. Fork thourgh it and add a spinkle of Olive Oil if it seems to stick.
  • Fill your Tomatoes with Couscous and put the 'hat' on top. Give each stuffed tomato an aluminum foil base and put onto the overtray on top of the vegetables.
  • Send for a 20 minute overtrip - and check towards the end if the vegetables have become soft, golden and that the tomatoes look baked.
  • Serve on a bed of raw Watercress, grated Carots and Radishes with a spinkle of balsamic vinegar and olive oil.

Notes

If you have left over couscous you can serve it in a separate bowl for the extra hungry ones. You can also add feta cheese, or houmous, if you feel the dish needs extra flair. This recipe is done for 2 but obviously you can add tomatoes, and extra vegetables if you need to. Enjoy!