Casablanca stuffed tomatoes
This amazing salad of stuffed tomatoes with couscous makes a delicious appetiser and is easy to prepare.
Serves 4 Prep time 15 minutes
Cook time 25 minutes
1 lemon, quartered and soaked in warm water with salt and white vinegar for approximately 3 weeks in a jar.
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,
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.