A light yet delicious cold dish: couscous-stuffed tomatoes are easy to prepare and can be customized with our favorite ingredients.
Ingredients
- 1 cubeMy Star Vegetable Stock
- 500 gcopper-red cherry tomatoes
- 300 gcouscous
- 1 cantuna
- 2 tbspolives
- 1 tbspextra virgin olive oil
- 2 sprigsfresh basil
- To tastefresh thyme and pepper
Preparation
Wash the tomatoes, cut off their tops, and set them aside. Using a sharp knife, scoop out the inside of the tomatoes, making sure to keep the pulp, and turn them upside down to drain excess water. Chop the olives, tomato pulp, basil, and thyme; drain the tuna.
In a wok, toast the couscous with 1 tablespoon of extra virgin olive oil; stir for a few minutes. Plump it up with 1 cup of hot water, crumble in half a cube of Il Mio Brodo Star - Verdure, then remove from heat.
Let the couscous cool, then mix it with all the other ingredients. Stir well, then fill the tomatoes with the mixture.
Cover the tomatoes with their "hats" and serve. You can garnish them with a few fresh basil leaves.
Stuffed with couscous: an original version
To make the tomato filling more original, we used couscous. An unusual combination? Quite unusual, but it's already seen on many Italian tables. Using semolina makes the dish more complete and truly unique.
Alternative grains: You can also try variations like spelt or other commonly consumed grains if you don't have couscous on hand.
Perfect pairings
This cold dish is excellent as an appetizer or a light dinner. For other stuffed tomato recipes, we recommend: Tomatoes stuffed with rice and bell pepper-walnut pesto, or couscous with steamed (or pesto) vegetables.
Variations
If you prefer a vegetarian version, you can replace the tuna with chopped mozzarella or feta cheese. You can also enrich the seasoning with mint alongside the basil for an even fresher effect.