With this very healthy dish, I tried to use Moroccan flavours. It not only tasted delicious but smells fantastic too. The healthy herbs and cinnamon make this dish a keeper. Don’t worry about the anchovy filets. After you cook them, they just give off a nutty flavour, not fishy at all.



Ingredients:

• 6-vine tomatoes red and yellow
• 1 cup chopped flat-leaf parsley leaves
• 2 handfuls chopped coriander
• 2 handfuls chopped mint
• 1cup diced feta cheese
• 1 box of ready-made couscous
• 250ml Chicken broth
• ¼ of teaspoon of cinnamon
• ¼ teaspoon cumin
• 2 tablespoons lemon juice
• 2 handfuls breadcrumbs
• 2 anchovy filets
• 2 tablespoons Flora light
• Freshly ground black pepper
• Salt
• 2 tablespoons extra-virgin olive oil

Directions:

Preheat the oven to 190°C, and butter a casserole dish, then set the dish aside. Cut the tomatoes in half, horizontally, and keep the top. Use a small spoon to gently hollow out the inside of the tomatoes, discarding the seeds and reserving the pulp. Be careful not to puncture the outer shell. Chop the reserved pulp and put it into a medium bowl. Add the parsley, cilantro, mint, feta cheese, salt and pepper, lemon juice and mix gently to combine.

Cook the couscous as directed in the box with the chicken broth added, and the cinnamon and cumin. Place the tomato halves in the buttered dish, and fill the tomatoes with the couscous mixture. In a small saucepan, melt the butter and add the anchovy filets, stirring until the butter and the anchovies melts. Then add the breadcrumbs and mix it well. Top the tomatoes with the anchovy breadcrumbs. Put the tomato top back, drizzle with a good quality extra virgin olive oil and bake until the tops are browned (about 20 minutes). You are probably going to have some couscous leftover. You can add some wild arugula and enjoy the mix as a salad. That’s what I did. Enjoy.