These are very tasty bites, quick to prepare and loved by everyone. Perfect as an appetizer or finger food for a buffet. The couscous and olive filling makes these cherry tomatoes irresistible. Also great served cold!
Cut the cherry tomatoes in half, place them upside down in a pan with a drizzle of oil and cook them for 5 minutes.
Meanwhile bring the water to a boil, pour it over the couscous, add 1 tablespoon of oil and a little salt.
Let it rest for 5 minutes and then fluff it with a fork.
Meanwhile blend the breadcrumbs, Parmesan, capers, olives and anchovy with a drizzle of oil to obtain a mixture.
Combine this mixture with the couscous, adjusting the ingredients to taste, and mix.
Take the cherry tomatoes, turn them over and arrange them on the baking tray (lined with parchment paper), drizzle them with the pan juices and lightly press the inside pulp with a fork.
Add a little salt and fill with the couscous mixture.
Bake in a preheated oven at 180 degrees for 15 minutes.
In the refrigerator for 2-3 days
Any leftover filling can be used for other preparations, for example fantastic meatballs.
Italia, Liguria
| Energy (kcal) | 152.75 |
| Carbohydrates (g) | 17.91 |
| of which Sugars (g) | 2.38 |
| Fat (g) | 6.21 |
| of which Saturates (g) | 1.91 |
| Protein (g) | 5.98 |
| Fiber (g) | 2.79 |
| Sale (g) | 0.17 |
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