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

and rinsed

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

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.