Meatless Monday : Vegan Moroccan stuffed tomatoes

Last week I visited a local market where they were selling a box of big tomatoes for only 50p!! I used them in this recipe for vegan Moroccan stuffed tomatoes - a light but satisfying lunch with warming spice to keep out the cold wind and rain of late winter (Ras el hanout is a spice mix containing black pepper, cardamon, cumin, coriander, turmeric, cinnamon and ginger).

Moroccan stuffed tomatoes 

Serves 2 

You will need

6 large tomatoes
75g dried couscous
2 tsp Ras el hanout
2 dried apricots, chopped (optional)
1 small courgette, chopped
1/4 red onion, finely chopped
1 can chickpeas, drained
Olive oil cooking spray

Place the couscous in a bowl and just cover with water from a recently boiled kettle - leave for a few minutes until the water is absorbed. 

Slice the tops of the tomatoes off and remove the seeds.

Mix the Ras el hanout, courgette, red onion, chickpeas and apricot if using into the couscous. Stuff the tomatoes with the mixture.  Spray a baking tray with olive oil cooking spray, place the tomatoes on the tray and spray again with the olive oil cooking spray.  Cook for 20 minutes in an oven that has been preheated at 200 degrees.   

Served with a side salad.


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