Meat free recipe for deliciously spiced Couscous Stuffed Tomatoes

1/2 cup almonds flaked
1/2 cup pistachios peeled
1/2 cup raisins
1/2 cup dried cranberries
3 tablespoons sugar
1/2 cup water
1 large orange zest retained
1 medium carrot peeled and finely diced
1.5 cups couscous uncooked
1.5 cup boiling water
1 teaspoon butter
1 teaspoon olive oil
salt and black pepper to season
1 teaspoon chili flakes
1 teaspoon ground turmeric
4 cardamom pods
15 ml olive oil
1 large onion peeled and finely diced
1 teaspoon crushed garlic
1 teaspoon fennel seeds
8 large fresh tomatoes ripe and firm

How to
There is quite some prep involved, so take it step for step and you will be A ok!

First off, place the nuts in an oven safe tray and roast for one minute, oven set to grill. Check frequently. Set aside.

Next, place the raisins and cranberries in a bowl and cover with hot water to soak. Set aside.

Then, in a small saucepan combine the sugar and water with the orange zest and chopped carrot. Bring to a boil and simmer for a few minutes until slightly reduced and sticky. Set aside.

Meanwhile, boil water and in a small mixing bowl, combine uncooked couscous and the same amount of hot water. Cover and leave to steep for 2 minutes.

After steeping time, loosen the couscous with a fork and add the butter and olive oil. Season, mix and set aside.

In a saucepan, add the chili flakes, turmeric and cardamom pods. Dry roast for a few minutes to activate the aromas and transfer to a pestle and mortar. Ground until fine. Set aside.

In the same saucepan, heat the olive oil and saute the onion and crushed garlic until translucent. Now add the spices and mix.

Next, you simply add the rest of your prepped ingredients to the saucepan and saute it all together for a while. Add the cooked couscous, nuts, drained raisins and cranberries and orange/carrot sugar syrup. Combine.

Carefully slice the tops of each tomato and scoop out the flesh. Add spoonsful of jeweled couscous into each hollow tomato.

Arrange the tomatoes so they fit tightly into an oven safe dish and roast for 10 min at 180 degrees Celsius.

Recipe provided by Anina’s Recipes – a food blog by Anina Meyer.

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