Recipe Tomatoes stuffed with couscous di of 04-07-2018 [Updated on 02-10-2018]
THE Tomatoes Stuffed With Couscous they are a single, rich and tasty dish. They are prepared by combining couscous cooked in broth with tomato pulp and tuna, a winning combination to be used for the filling of red copper tomatoes. Final baking in the oven will make this stuffed tomato recipe even tastier, to be served later when the dish has cooled. Girls we are already in July and I have not really realized it, it may be that the climate has not been the best in the last few weeks, it may be that I only did a couple of days at the beach, but it seems to me that this summer is getting out of hand. Oh well, let's not think about it, let's enjoy seasonal fruit and vegetables and look forward to the holidays: D
How to make couscous stuffed tomatoes
Wash the tomatoes, dry them and cut the cap without throwing it away.
With the help of a teaspoon, remove their pulp, which you will collect in a bowl.
Lightly salt their insides and put them upside down to drain.
Meanwhile, bring the vegetable broth to a boil in a saucepan and add the cous cous.
Cook according to the times indicated on your package.
When all the broth is absorbed, add a drizzle of oil and shell with the prongs of a fork.
In a pan, brown a clove of garlic in the oil.
Then add the tomatoes pulp, salt, pepper and cook for about 10 minutes.
Before finishing cooking, add the drained tuna and some chopped basil, then let it flavor.
At this point, add the couscous to the pan with the tomato and tuna sauce and mix.
Stuff the tomatoes and cover with the caps kept aside.
Transfer the tomatoes to an oiled pan and cook in a preheated oven at 180 ° C for 30 minutes.
Let them cool down.
Your tomatoes stuffed with cous cous are ready to be brought to the table.