Stuffed Baked Tomatoes with Couscous

This is an absolutely fabulous tasty and nutritious dish. A combination of Tomato Couscous with Capers from the Veganomicon Cookbook and Baked Stuffed Tomato with Couscous by LeAnne Disla from Professor Campbell’s Web Site, http://www.tcolincampbell.org/

First the Tomato Couscous with Capers

Ingredients:
400 gm can diced tomatoes
¾ cup couscous
1 tbs olive oil
¼ tsp sea salt
½ tsp oregano
Pinch of ground cayenne
1 tbs small drained capers

Method (Thermomix):
Strain juice from diced tomatoes, you will need about ¾ cup. Squeeze the diced tomatoes as much as possible to remove excess liquid. Discard any excess juice.
Set aside the remaining tomato pulp.
Place juice, Oil and Oregano in TM
Mix for 10 seconds on speed 2
Bring to boil, 2½ minutes at 100 degrees on speed 1
Cook a further 1½ minutes at 100 degrees on speed 2 whilst slowly pouring in the couscous, quickly followed by the Cayenne & Salt
Let sit covered for 5 minutes
Add the reserved tomato & cloves
Mix for 1 minute on speed 2

Method (Non Thermomix):
Combine Juice, Olive Oil and Oregano in a medium sized saucepan.
Cover and heat to medium high, to bring to the boil.
Stir continuously as you pour the couscous in a steady stream.
Quickly stir in the salt, cayenne and cloves.
Stir to combine.
Turn off the heat and allow it to sit for 5 minutes covered.
Fold in the reserved tomato pulp and capers.

Set aside ready for the Baked Stuffed Tomato preparation.

Baked Stuffed Tomato with Couscous

Ingredients:
4 large tomatoes
1 cup couscous prepared previously
1 medium onion
¼ cup water
2 garlic cloves
2 tsp ground cumin
1 tsp paprika
½ tsp turmeric
1 tsp Vecon or 1 cube other low salt vegetable stock
1 400 gm tin chickpeas (garbanzo beans) drained
3 cups fresh spinach leaves cut into small pieces
2 tbs raisins
2 tbs pine nuts
Salt & pepper to taste

Method (Thermomix):
Preheat the oven to 180 degrees.
Cut tomatoes in half and scoop out the insides
Turn the tomatoes upside down to drain while preparing the stuffing
Place onion (quartered) & Garlic into TM
Chop for 5 seconds on speed 5
Use spatula to wipe mix down from sides
Add water
Sauté for 3 minutes at 100 degrees on speed 1
Add cumin, paprika, Turmeric and vecon (vegetable stock cube)
Cook further 2 minutes at 100 degrees on speed 1
Add chickpeas, spinach, raisins and pine nuts
Cook further 2 minutes on 80 degrees on speed 1 Reverse
Add couscous and season with salt & pepper
Mix for 1 minute on speed 1 Reverse
Spoon mixture into the tomato halves and place in a baking dish. If there is additional mix then place around the tomatoes.
Cook in oven for 15 to 20 minutes at 180 degrees.

Method (Non Thermomix):
Preheat the oven to 180 degrees.
Cut tomatoes in half and scoop out the insides
Turn the tomatoes upside down to drain while preparing the stuffing
Place onions (diced) in a large skillet with the water and cook until onions are translucent
Add garlic (diced), cumin, paprika, turmeric and vecon (Vegetable stock cube)
Cook for 1 to 2 minutes
Add chickpeas, spinach, raisins and pine nuts
Cook on low heat for 1 to 2 minutes
Stir in couscous and season with salt & pepper
Spoon mixture into the tomato halves and place in a baking dish. If there is additional mix then place around the tomatoes.
Cook in oven for 15 to 20 minutes at 180 degrees.

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