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Casablanca stuffed tomatoes

epicure 5 March 2014
Type of Meal
Vegetarian-friendly Yes

This amazing salad of stuffed tomatoes with couscous makes a delicious appetiser and is easy to prepare.

ServesPrep time 15 minutes
Cook time 25 minutes

preserved lemons
1 lemon, quartered and soaked in warm water with salt and white vinegar for approximately 3 weeks in a jar.

stuffed tomatoes
150g couscous
½ tsp salt
150ml warm water
3-4 tbsp olive oil, plus extra for drizzling
4 large tomatoes
1 onion, finely chopped
1 carrot, peeled and diced
sprinkling of sugar
1-2 tsp Ras el-hanout (available from Mustafa Centre, supermarkets or wet markets)
sea salt and freshly ground black pepper
bunch of fresh flat leaf parsley,
finely chopped
bunch of fresh coriander, finely chopped
½ preserved lemon, finely chopped 

  • Preheat the oven to 180°C.
  • Place couscous in a bowl. Stir the salt into the warm water and pour it over the couscous, stirring all the time so that the water is absorbed evenly.
  • Leave the couscous to swell for about 10 minutes before using your fingers to rub 1 tbsp of olive oil into the couscous grains to break up the lumps and aerate them.
  • Slice off the top of 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.
  • Fry until they begin to caramelise, then stir in the tomato pulp and sugar.
  • Add Ras el-hanout and cook until the mixture forms a thick sauce. Season to taste with salt and pepper.
  • Tip the spicy tomato mixture onto the couscous and mix well. Add fresh herbs and preserved lemon and toss until it is thoroughly combined.
  • Spoon the couscous mixture into each tomato cavity and place a top on each one like a lid.
  • Place filled tomatoes in a baking dish, drizzle with a little olive oil and bake in the preheated oven for about 25 minutes.
  • Serve hot or leave to cool and eat them at room temperature.

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