Stuffed tomatoes with couscous are a light and flavorful side dish. The tomatoes are hollowed out and filled with a mix of couscous, onion, sultana raisins, egg yolk, and mint. Once baked, they become soft and creamy. Perfect to serve next to meat or fish dishes.
Remove the tops of the tomatoes and hollow them out
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 sit for a few minutes
Add the onion, softened raisins, chopped mint, and incorporate the yolk
Stuff the tomatoes, place them in a greased baking dish, drizzle with a little oil, and bake in the oven at 200 degrees for 20 minutes
Forno
Ciotola
Cucchiaio
Tagliere
Italy
| Energy (kcal) | 71.47 |
| Carbohydrates (g) | 13.6 |
| of which Sugars (g) | 5.34 |
| Fat (g) | 1.03 |
| of which Saturates (g) | 0.27 |
| Protein (g) | 1.98 |
| Fiber (g) | 1.56 |
| Sale (g) | 0.03 |
