This delicious and healthy dish is a great complement to meat or fish. You can even just have it on its own.
What you need:
• 1 tbsp olive oil (divided)
• 8 pieces of beefsteak tomatoes (large)
• ½ tsp of ground cumin
• ½ c of almonds (sliced)
• 1 eggplant (small, diced into ½-inch pieces)
• Salt and pepper to taste
• 1 tsp of ground coriander
• 1 c of vegetable broth (low-sodium)
• A pinch of ground cinnamon
• 1 tsp of harissa paste
• ½ c of couscous
• ½ c of dried apricots (chopped)
• 2 tbsps of fresh mint (chopped)
How to make it:
- Hollow out the large tomatoes.
- Sprinkle a bit of salt over the insides of the prepares tomatoes.
- Place the tomatoes upside down on a platter and cover them with paper towels as they drain while you make the filling. Keep the tomato juices.
- Get a non-stick saucepan and heat half the olive oil in it. Cook the almonds until they are golden brown. With a slotted spoon, remove them from the heat and set them aside.
- Pour the rest of the olive oil into the saucepan. Cook the eggplant dices and make sure they are browned evenly. Add in the cinnamon, coriander, and cumin. Stir thoroughly a bit longer.
- Add in the vegetable broth and bring everything to a boil.
- Add the couscous and stir constantly. Cover the pan.
- Remove the pan from the heat and let the steam and residual heat cook the couscous for about 5 minutes.
- Uncover the pan and place it over low heat. Cook it for another two to three minutes.
- Use a fork to fluff up the couscous grains.
- Fold in the dried apricots, toasted almonds, and mint.
- Mix in the harissa paste with the tomato juices. Pour this over the couscous.
- Season the couscous with a bit of pepper and mix thoroughly.
- Scoop the couscous mixture into the beefsteak tomato cups. Place the sliced off tomato tops on the couscous.
- Serve warm.
*** Each serving contains 175 calories, 6 g of fat, 28 g of carbohydrates, 5 g of fiber, 28 g of carbohydrates, and 5 g of protein.