An easy and quick summer recipe, perfect as an appetizer or a light main course, suitable for a beach lunch break. The stuffed tomatoes with couscous are prepared in a few minutes, just the time to hollow them out and rehydrate the couscous. You can flavor and enrich them with many other ingredients like olives, tuna, or sun-dried tomatoes… or you can leave them simple as I did. Try this recipe, it’s really delicious, ideal for the hottest days!
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4Pieces
- Cooking methods: Stovetop
- Seasonality: Summer
- Energy 163.73 (Kcal)
- Carbohydrates 35.28 (g) of which sugars 4.54 (g)
- Proteins 4.51 (g)
- Fat 0.93 (g) of which saturated 0.11 (g)of which unsaturated 0.02 (g)
- Fibers 3.75 (g)
- Sodium 163.69 (mg)
Indicative values for a portion of 4 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 large round tomatoes
- 0.5 cup uncooked couscous
- Half Tropea red onion
- 1 tablespoon capers
- basil
- extra virgin olive oil
- salt
If desired, you can add black or green olives, sun-dried tomatoes, anchovy fillets, etc.
Tools
- Melon Baller
- Colander
- Bowl
- Kettle
Preparation
Wash and dry the tomatoes, remove the cap with a knife.
Using a melon baller (or a spoon), hollow them out, removing seeds and inner pulp, being careful not to break them.
Lightly salt the inside of the tomatoes, turn them upside down in a colander and let them drain for about ten minutes.
Meanwhile, prepare the couscous according to the package instructions. I placed it in a bowl, added salted boiling water, and let it sit for 5-6 minutes. Then I fluffed it with a fork, adding a drizzle of oil.
Rinse the capers, squeeze them and add them to the couscous along with the onion, sliced into rings.
Now take back the tomatoes and stuff them with the couscous. Finish with a light drizzle of oil and a few leaves of basil.
The stuffed tomatoes with couscous are ready, I recommend serving them cold or at room temperature.
Tips and Variations
You can prepare the tomatoes in advance and store them in the refrigerator, in a closed container.
You can enrich the filling with olives, chopped sun-dried tomatoes, anchovy fillets, feta cheese, small cubes of mozzarella, oil-packed tuna. You can omit the onion if you don’t like it.
Use ripe but still firm tomatoes, medium to large in size.
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