The air fryer cous cous stuffed tomatoes are a colorful one-dish meal perfect for warm seasons or whenever you feel like it.

Great both hot and cold, they’re the perfect dish to bring along for a work lunch break or a day of relaxation and leisure at the beach.

I stuffed my air fryer cous cous stuffed tomatoes with shrimp and arugula, and I can tell you they are simple and delicious!

If you’re planning a savory buffet, they are a great idea; you can prepare them in advance and heat them up right before serving at the buffet.

I think they’re a tasty and original idea that your guests will appreciate!

With this recipe, thanks to the air fryer, you won’t sweat and it only takes 10 minutes of cooking, but if you don’t have one, you’ll have to turn on the oven.

I suggest buying it because it saves time and minimizes mess; in the tools section, I’ve included the link to the one I bought and recommend.

Portions: 4
Cooking methods: Air Frying
Cuisine: Italian
Seasonality: Spring, Summer

Ingredients

4 round tomatoes
1/4 cup cous cous
4.2 oz frozen shelled shrimp
to taste salt
to taste garlic powder
to taste arugula
to taste extra virgin olive oil

Tools

Air Fryer

Steps

Wash the tomatoes and cut off the top, then carefully scoop out the insides with a spoon and the help of a knife, avoiding breaking them.
Save the juice and pulp, which will be needed later for the recipe.
In a small pan, pour a drizzle of extra virgin olive oil and sauté the thawed shrimp.
Season with salt and garlic powder.
Add the tomato juice and finely chopped pulp, cook for 10 minutes over low heat.
The shrimp should end up with its own sauce, which will be used for the cous cous once it’s cooled.
Pour the warm shrimp into the cous cous. The sauce should cover it; if necessary, add a bit of warm water.
Let it rest until the cous cous has doubled and absorbed all the liquid.
Wash a small bunch of arugula, chop it, and add it to the cous cous. Mix well.
Salt the inside of the tomatoes and fill them.
Place them in the air fryer basket and drizzle a spoonful of extra virgin olive oil on top.
Set the cooking to 356°F for 10 minutes.