About this recipe:Large beef tomatoes make juicy containers for a spicy dried fruit and nut couscous mixture, served with creamy yoghurt. All that's needed is some warm crusty bread to complete the meal.
8 large beef tomatoes, about 200g each
75g ready-to-eat dried apricots, chopped
75g dates (preferably medjool), chopped
300ml hot vegetable stock, or as needed
1 tbsp olive oil
100g pine nuts
4 spring onions, trimmed and finely sliced
½ tsp ground cumin
½ tsp ground coriander
2 tbsp chopped fresh parsley
250ml Greek yoghurt or tzatziki
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Method Prep:40min › Cook:15min › Ready in:55min
Preheat the oven to 200°C/gas 6. Cut the tops off the tomatoes and scoop out the insides using a teaspoon. Place in a single layer in a baking dish (if necessary, cut a very thin sliver from the base of each tomato so that it will sit flat). Put the seeds and scooped-out flesh in sieve set over a jug, and press with the back of the spoon to squeeze out the juices. Discard the seeds and flesh.
Put the apricots, dates and sultanas in a small bowl and spoon over 4 tbsp of the tomato juice. Stir to coat with the juice, then leave to soak. Make up the remaining tomato juice in the jug to 350ml with vegetable stock.
Heat ½ tbsp of the oil in a non-stick saucepan. Add the pine nuts and cook over a low heat, stirring all the time, for 2 minutes, until golden. Remove from the pan with a draining spoon and set aside.
Add the remaining ½ tbsp oil to the pan and gently cook the spring onions for 2 minutes, until soft. Stir in the ground cumin and coriander and cook for a few more seconds. Pour in the stock and bring to a rapid boil. Remove from the heat, then add the couscous in a steady stream, stirring constantly. Cover and leave to stand for 3 minutes.
Stir the dried fruit, pine nuts and parsley into the couscous, then season to taste. Spoon the couscous mixture into the hollowed-out tomatoes and replace the tops. Bake for 15 minutes or until tender. Leave to stand for 5 minutes before serving with Greek yoghurt or tzatziki.
Dried peaches can be used instead of dried apricots, and almond or hazelnuts instead of pine nuts.