One large tomato for each person will round this dinner off with a nice salad. A glass of wine won't be bad either.
Serves 4
Preheat the oven to 350F (175C)
4 large organic tomatoes
2 Tbs. (30 ml) olive oil
2 chopped cloves of garlic
1 chopped organic shallot
1 organic carrot, cut into 1/2-inch (1,25 cm) pieces
1 cup (200 g) couscous
2 cups (480 ml) organic chicken broth
1 organic zucchini, cut in half and cubed
chopped cilantro or parsley and chopped mint
2 Tbs. (30 g) Ras el Hanout spice*
1. Slice the tops of the tomatoes and scoop out the the seeds and insides. Keep for later.
2. Place the tomatoes in a shallow baking pan and lightly brush insides with olive oil.
3. Drain the scooped out part of the tomatoes and seeds, chop and set aside.
4. Heat 2 Tbs. (30 ml) oil in a saucepan over medium-high heat.
5. Add garlic and shallot and cook about 2 minutes.
6. Add the carrots and cook 3 minutes.
7. Add the couscous and toast 2 minutes.
8. Add chicken broth and boil.
9. Reduce the heat, cover, and simmer until the couscous is tender, 12-15 minutes.
10. Stir in cilantro/parsley, mint, and Ras el Hanout, zucchini, pepper, and chopped tomato and seeds.
11. Spoon mixture into the tomatoes and bake for 20 minutes.
12. Serve warm.
13. Refrigerate any leftovers.
*Ras el Hanout spice is Moroccan seasoning:
makes 3 Tbs. (45 g)
1 tsp. (4,5 g) each ground: cumin and ginger
3/4 tsp. (3 g) black pepper
1/2 tsp. (2,25 g) each ground: cinnamon, coriander seeds, cayenne, and allspice
pinch of ground cloves
1. Whisk all the ingredients.
2. Keep in an airtight container at cool room temperature up to a month.
3. Use in other North African recipes.
