Heat oven to 200C/180C fan/gas 6. Toss the tomatoes in harissa and 2 tbsp of the oil. Season and spread in a roasting tin, cut-side up, and bake for 40-45 mins.

In a bowl, mix the soured cream, tahini and garlic oil with some seasoning. Set aside.

Tip the quinoa/maize couscous into a large bowl. Pour over 400ml boiling water. Cover with cling film and leave to stand for 10 mins or until all the water has been absorbed. Fork though the herbs. Top with the tomatoes and serve with a dollop of the cream sauce.

Recipe from Good Food magazine

Low FODMAP Recipe

Harissa roasted tomatoes with quinoa

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12 big plum tomatoes, halved

1 tbsp harissa click here for recipe

2 tbsp olive oil

1 tbsp garlic infused oil

1 tbsp tahini paste

200g quinoa or maize couscous

½ small pack mint, roughly chopped

½ small pack parsley, roughly chopped

2 tbsp lactose free soured cream**

a few lettuce leaves

**to sour the lactose free cream, simply add the juice from ½ a lime or lemon.