Stuffed tomatoes with couscous

Name: Stuffed tomatoes with couscous
Prep time: 20 min
Yield: 6
Cuisine: Peruana
Ingredients: 150 grams couscous; 6 tomatillos, large; 4 tomatillos, small; 6 green onions, with a little of their stem; peppermint; 3 tablespoons olive oil; 1 tablespoon lime juice; pinches pepper; leaves lettuce, to serve

Lorenza Ávila

Couscous is a round grain typical of the Mediterranean. This is a light dish of couscous salad with tomatoes, parsley, mint, and green onions. It has a lovely presentation in whole tomatoes.

Reviewed by Editorial Team of Kiwilimón

Published: 02-12-2009

Preparation

20 mins

Low

Cook the couscous in water according to the box instructions and set aside. Wash the large tomatoes and dry them. Cut off the top of the tomato and hollow them out with a spoon. Sprinkle with salt and turn them over to drain. Chop all the herbs finely. Make a dressing with oil, lemon, salt, and pepper. Bring water to a boil, immerse the small tomatoes for 1 minute. Peel and dice them. Mix the cooled couscous with the diced tomatoes, chopped herbs, onions, and dressing. Season to taste. Use this to fill the large tomatoes.