Harissa roasted tomatoes with cous cous I love it when I find a recipe that is healthy AND tasty. I made this for lunch today and it was delicious! There are not many ingredients and whatever is left over can be put in the fridge and used in a salad the next day.
Ingredients... 12 big plum tomatoes, halved 1tbsp harissa 3 tbsp olive oil 3 onions, very thinly sliced 4 tbsp Greek-style yoghurt 1 tbsp tahini 1 garlic clove, crushed 200g/7oz couscous 1/2 small pack mint, roughly chopped 1/2 small pack parsley, roughly chopped 50g/2oz toasted flaked almonds 400g can chickpeas, drained and rinsed
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. Heat the remaining oil in a large frying pan. Tip in the onions and sizzle for a couple of minutes. Turn down the heat, season and cook for 15 minutes or until golden and caramelised. In a bowl, mix the yoghurt, tahini and garlic (I bought some amazing garlic back from France, so excited to use it!) with some seasoning. Set aside. Tip the couscous into a large bowl. Pour over 400ml boiling water. Cover with cling film and leave to stand for 10 minutes or until all the water has been absorbed. Fork through the herbs, almonds, chickpeas and half the onions. I seasoned the couscous a little bit more, it can taste a little bland otherwise. Top with the tomatoes and the remaining onions, and serve with a dollop of the yoghurt sauce. I accompanied mine with a 1/4 of avocado which finished it off nicely, it would be a great meal for a dinner party alongside a few other dishes.