Choose ripe, well-flavoured tomatoes for this dish. Hollowed out, tomatoes make the perfect container for a spicy eggplant, dried apricot and nut couscous. Serve the spiced couscous tomatoes with sesame breadsticks.
Sprinkle a little salt over the insides of the hollowed-out tomatoes. Place them upside down on a plate covered with paper towel and leave to drain while making the filling.
Heat half the olive oil in a non-stick saucepan. Add the almonds and cook over a low heat until golden brown, about 2 to 3 minutes. Remove from the pan with a slotted spoon and set aside.
Add the remaining oil to the saucepan. Stir in the eggplant and cook, turning frequently, until browned and tender, about 5 minutes. Stir in the coriander, cumin and cinnamon, and cook for a few more seconds, stirring constantly.
Pour in the broth and bring to a rapid boil, then add the couscous in a steady stream, stirring constantly. Remove from the heat, cover and leave to stand for 5 minutes.
Uncover the pan, return to a low heat and cook for 2 to 3 minutes, stirring with a fork to separate the couscous grains and fluff them up. Stir in the toasted almonds, mint and dried apricots.
Add the harissa paste to the reserved tomato juices and stir to mix, then pour over the couscous. Season lightly with pepper and mix well. Spoon the couscous mixture into the tomatoes, replace the tops and serve.
Each serving provides calories 175, calories from fat 54, fat 6 g, saturated fat 0 g, cholesterol 0 mg, carbohydrate 28 g, fibre 5 g, sugars 11 g, protein 5 g. Choices per serving: Carbohydrate 1, Fat 1