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Ingredients

2 x 500g saladette truss tomatoes
1 lemon, juiced
1 cup (190g) couscous
4 dried figs, diced
2 tablespoons toasted flaked almonds
1/2 teaspoon ground cinnamon
Salt & freshly ground pepper
Olive oil spray
1 cup (260g) natural yoghurt
1 tablespoon fresh lemon juice
1 garlic clove, crushed
2 tablespoons chopped fresh mint

Method

Step 1 Cut a thin slice from the top of each tomato. Using a teaspoon, remove the flesh and juice. Discard the flesh. Place the juice and seeds in a measuring jug. Place tomato shells in a baking dish.
Step 2 Add lemon juice to the tomato juice. Add enough water to make up 1 cup (250ml) of tomato liquid. Place the couscous in a bowl. Add the tomato mixture and combine. Set aside for 10 minutes. Fluff the couscous with a fork. Stir in the figs, almonds and cinnamon.
Step 3 Preheat oven to 200°C. Fill shells with couscous. Replace tops on each tomato. Spray with oil. Bake for 15 minutes.
Step 4 Mix the yoghurt, lemon juice, garlic and mint. Serve tomatoes with the natural yoghurt.

Couscous stuffed tomatoes with yoghurt and mint sauce

How to make Couscous stuffed tomatoes with yoghurt and mint sauce

Ingredients

Method