Tomatoes with couscous salad are a fresh and tasty side dish, ideal for accompanying fish or grilled meat dishes. The couscous is enriched with peeled shrimp, canned peas, pickled red bell pepper, and pickled gherkins for a dish with delightful flavors. A touch of saffron gives a vibrant color and an exotic note. Everything is seasoned with lemon juice, olive oil, salt, and pepper for a light and flavorful salad.
Cut the tomatoes in half horizontally
Empty them of the pulp, salt them lightly and leave them upside down
Boil 80 g of salted water, add the couscous, the saffron packet and 3 tablespoons of oil
Stir, remove from heat, cover with a lid and let cool
Cut the shrimp into pieces and add them to the cooled couscous with the peas, diced bell pepper, 2 chopped gherkins, a few drops of lemon juice, a pinch of salt and pepper, and 3 tablespoons of oil
Mix well and fill the tomato halves with the mixture
Pan
Bowl
Knife
Store in the refrigerator for a maximum of 2 days
Fresh and light dish perfect for summer
Italy
| Energy (kcal) | 55.45 |
| Carbohydrates (g) | 5.48 |
| of which Sugars (g) | 2.27 |
| Fat (g) | 1.25 |
| of which Saturates (g) | 0.22 |
| Protein (g) | 5.29 |
| Fiber (g) | 1.2 |
| Sale (g) | 0.08 |
