Casablancan Stuffed Tomatoes – Tomates Farcies

Posted on: June 4, 2021 Posted by: TamiAdmin Comments: 0

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Casablancan Stuffed Tomatoes

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Level

Easy

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Time

35 Min

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SErves

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Calories

122g

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Fat

16g

Saturates

2.7g

Carbs

8.9g

Sugar

0.3g

Fiber

1.7g

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Ingredients

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3/4 cup couscous
1/2 teaspoon salt
2/3 cup warm water
3-4 tablespoons olive oil
4 large tamatoes
1 onion, finely chopped
1 carrot, peeled and diced
a sprinkle of sugar
1-2 teaspoons Ras el Hanout
a bunch of cilantro and flat leaf parsley, finely chopped
1/2 perserved lemon, finley chopped
sea salt and black pepper

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Instructions

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Step 1

Preheat the oven to 180 degrees. Put couscous in a bowl. Stir the salt into warm water and pour it over the couscous, stirring all the time so the water absorbs evenly, Let the couscous swell for 10 minutes before using your fingers to rub in 1 tablespoon of olive oil into the couscous grains to break up the lumps and aerate them.

Step 2

Slice the off off each tomato and set aside, Using a spoon, scoop out the pulp and seeds and reserve in a bowl. In a heavy based saucepan , heat the remaining olive oil and stir in the onions and carrots.

Step 3

Fry until they begin to caramelize, then stir in the tomato pulp and sugar. Add the ras-el-hanout and cook until mixture forms a thick sauce. season to taste with salt and pepper. Tip the spicy tamato mixture onto the couscous and mix well. add the fresh herbs and preserved lemon and toss until it is throughly combined.

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Step 4

Spoon the couscous into each tomato cavity and place a top on each one like a lid. Put filled tomatoes into a baking dish, drizzle with alittle olive oil, and bake in a preheated oven for 25 minutes. Serve hot or leave to cool and eat them at room temperature.

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