Harissa roasted tomatoes with couscous
Not just filling, this meal contains three of your five- a- day, while being low in calories and a good source of fibre.
Serves 4 Prep 25 mins Cook 45 mins
12 large tomatoes, halved 1 tbsp harissa 3 tbsp olive oil 3 onions, very thinly sliced 4 tbsp Greek-style yogurt 1 tbsp tahini 1 garlic clove, crushed 200g couscous ½ small pack mint, chopped ½ small pack parsley,
roughly chopped 50g toasted flaked almonds 400g can chickpeas, drained
1 Heat oven to 200C/180C fan/gas 6. Toss the tomatoes in harissa and 2 tbsp of the oil. Season and spread in a roasting tin, cut-side up, and bake for 40- 45 mins.
2 Heat the remaining oil in a large frying pan. Tip in the onions and sizzle for a couple of mins. Turn down the heat, season and cook for 15 mins or until golden and caramelised. In a bowl, mix the yogurt, tahini and garlic with some seasoning. Set aside.
3 Tip the couscous into a large bowl. Pour over 400ml boiling water. Cover with cling film and leave to stand for 10 mins or until all the water has been absorbed. Stir through the herbs, almonds, chickpeas and half the onions. Top with the tomatoes and the remaining onions, and serve with a dollop of the yogurt sauce. PER SERVING 472 kcals, fat 21g, saturates 3g, carbs 53g, sugars 9g, fibre 8g, protein 16g, salt 0.5g