Tomatoes stuffed with couscous

Good to taste and easy to serve, here's how to prepare tomatoes stuffed with couscous, olives and tuna.

Tomatoes stuffed with couscous are an excellent idea for serving a single dish, simple to prepare and good to serve even in summer. This recipe starts from a shell made with large red tomatoes , which must be emptied of their insides. Don't worry, because their pulp is then mixed with other ingredients.

For the filling you can give space to your imagination, with vegetables and much more. We choose to fill them with tuna, black olives and a few other flavors, such as basil. Delicious on any occasion, you can serve them for brunch or lunch, but they are also good for dinner as a main dish.

Preparing the recipe for tomatoes stuffed with couscous

1. After boiling the water, pour it into a bowl and salt it.
2. Pour in the couscous, then cover with a plate and leave to rest for about 10 minutes.
3. In the meantime, wash the tomatoes and dry them with absorbent paper.
4. Cut the top cap and use a spoon to empty the inside and keep it aside momentarily.
5. Add a pinch of salt to the tomatoes and turn them upside down onto the cutting board , leaving them like that for 10 minutes.
6. Prepare the rest of the sauce: put the tomato pulp in the pan and sauté it for a few minutes with a drizzle of oil and a clove of garlic.
7. Add the chopped basil, the drained tuna and the chopped black olives.
8. Mix well and turn off the heat.
9. Now add the seasoning to the couscous and stuff the tomatoes.
10. Also put the closing cap on and place them on a greased baking tray.
11. Bake in the oven at 180°C for about 30 minutes , then serve.

This recipe is really very versatile: you can easily vary the seasoning of the couscous, adding other vegetables, but also breadcrumbs. Furthermore, you can choose not to cook them and leave them raw, for a fresh and different dish than usual.

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