Stuffed tomatoes with couscous are a light and tasty side dish. The tomatoes are emptied and filled with a mix of couscous, onion, sultana raisins, egg yolk, and mint. Once baked, they become soft and creamy. Perfect to serve alongside meat or fish dishes.
Uncover the tomatoes and empty them
Sauté the finely chopped onion in oil
Boil 250 ml of salted water with a few drops of oil, turn off the heat and add the couscous
Stir, cover, and let it swell for a few minutes
Add the onion, softened raisins, chopped mint, and incorporate the egg yolk
Fill the tomatoes, place them in a greased baking dish, drizzle with a little oil, and bake at 200 degrees for 20 minutes
Oven
Bowl
Spoon
Cutting Board
Italia
| Energy (kcal) | 77.46 |
| Carbohydrates (g) | 14.78 |
| of which Sugars (g) | 5.52 |
| Fat (g) | 1.13 |
| of which Saturates (g) | 0.31 |
| Protein (g) | 2.1 |
| Fiber (g) | 1.63 |
| Sale (g) | 0.03 |
