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Lorenza Ávila
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Recipe of Tomatoes stuffed with couscous
Recipe

Tomatoes stuffed with couscous

20 mins
Low
52
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Couscous is a round grain typical of the Mediterranean. This is a light dish of a couscous salad with tomato, parsley, mint and onions. It has a nice presentation on the whole tomatoes.
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Ingredients

6 portions
  • 150 grams couscous
  • 6 tomatoes, big
  • 4 tomatoes, little ones
  • 6 cambray onion, with a bit of its stem
  • peppermint
  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice
  • black pepper
  • leaves lettuce, at your service

Preparation

Cook the couscous in water according to the instructions on the box and reserve.
Wash large tomatoes and pat dry. Cut off the tops of the tomato and pour them out with a spoon.
Sprinkle with salt and turn to drain.
Chop all the herbs well.
Make a dressing with oil, lemon, salt and pepper.
Bring water to a boil, submerge the small tomatoes for 1 minute. Peel them and dice them. Mix the cold couscous with chopped tomatoes, chopped herbs, onions and dressing. Spice up
With this fill the large tomatoes

PRESENTATION

Arrange the tomatoes in a serving dish on lettuce leaves.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Provided by USDA
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