These are very tasty bites, quick to prepare and loved by everyone. Perfect as an appetizer or finger food for a buffet. The couscous and olive filling makes these cherry tomatoes irresistible. Also great to enjoy cold!
Cut the cherry tomatoes in half, place them face down in a pan with a drizzle of oil and cook for 5 minutes.
Meanwhile, boil the water, pour it over the couscous, add 1 tablespoon of oil and a little salt.
Let it rest for 5 minutes and then fluff with a fork.
Meanwhile, blend the breadcrumbs, parmesan, capers, olives, and anchovy with a drizzle of oil to obtain a mixture.
Combine this mixture with the couscous, adjusting the ingredients to taste, and mix.
Take the cherry tomatoes, turn them over and place them on a baking sheet (lined with parchment paper), drizzle them with the pan juices and gently press the inner pulp with a fork.
Add a little salt and fill with the couscous mixture.
Bake in a preheated oven at 180 degrees for 15 minutes.
In the refrigerator for 2-3 days
The leftover filling can be used for other preparations, such as fantastic meatballs.
Italia, Liguria
| Energy (kcal) | 152.75 |
| Carbohydrates (g) | 17.91 |
| of which Sugars (g) | 2.38 |
| Fat (g) | 6.21 |
| of which Saturates (g) | 1.91 |
| Protein (g) | 5.98 |
| Fiber (g) | 2.79 |
| Sale (g) | 0.17 |
