Tomatoes Stuffed with Couscous

Tomatoes stuffed with couscous are a fresh and colorful dish, ideal as an appetizer or as a light main course. Here is the recipe with an Italian touch:

Ingredients

• 4 large ripe tomatoes
• 200 g of pre-cooked couscous
• 250 ml of vegetable broth
• 1 zucchini
• 1 small yellow bell pepper
• To taste, pitted black olives
• To taste, capers
• To taste, fresh basil
• To taste, extra virgin olive oil
• To taste, salt and pepper
• Feta cheese or salted ricotta (optional, for a Mediterranean touch)

Preparation

1. Start by heating the vegetable broth. When it begins to boil, pour it over the couscous in a large bowl. Cover with a plate or a lid and let rest for 5 minutes, then fluff it with a fork.

2. In the meantime, cut off the top of the tomatoes and gently hollow them out with a spoon. Lightly salt the insides and turn them upside down on a plate to allow excess water to drain.

3. Dice the zucchini and bell pepper into small cubes and sauté them in a pan with a drizzle of oil, salt, and pepper until they are lightly browned.

4. Add the sautéed vegetables to the couscous along with chopped black olives, capers, hand-torn basil, and, if you wish, crumbled or diced cheese. Dress with extra virgin olive oil, salt, and pepper and mix well.

5. Stuff the tomatoes with the prepared couscous and top with the cap you had previously cut off.

6. Place the stuffed tomatoes in a baking dish, then bake them in a preheated oven at 180 °C for about 15-20 minutes.

7. Let the stuffed tomatoes rest for a few minutes before serving. If you like, you can garnish them with extra fresh basil leaves.

Curiosity

Couscous is native to North Africa and widely used in various Mediterranean culinary traditions. The tomato-stuffed version is a fusion of cultures: tomatoes, originally from the Americas and now a symbol of Italian cuisine, embrace couscous in a meeting of simple but rich flavors. It is a dish that lends itself to many variations: add aromatic herbs, spices such as cumin or turmeric, or nuts like toasted almonds and pine nuts for a crunchy touch.