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Stuffed tomatoes with couscous are a light and tasty side dish. The tomatoes are hollowed out and filled with a mix of couscous, onion, sultanas, egg yolk and mint. Once baked, they become soft and creamy. Perfect to serve alongside meat or fish dishes.




Remove the tops from the tomatoes and hollow them out
Soften the finely chopped onion in the oil
Bring 250 ml of salted water to the boil with a few drops of oil, turn off the heat and pour in the couscous
Mix, cover and let it swell for a few minutes
Add the onion, the softened raisins, the chopped mint, and stir in the egg yolk
Fill the tomatoes, arrange them in an oiled baking dish, drizzle with a little oil and bake at 200 degrees for 20 minutes
Oven
Bowl
Spoon
Cutting Board
Italia
| Energy (kcal) | 55.34 |
| Carbohydrates (g) | 10.48 |
| of which sugars (g) | 4.9 |
| Fat (g) | 0.71 |
| of which saturates (g) | 0.19 |
| Protein (g) | 1.66 |
| Fibre (g) | 1.36 |
| Salt (g) | 0.02 |


This product cannot be shipped to the selected country


This product cannot be shipped to the selected country
