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Tomatoes stuffed with Moroccan couscous
In a partnership with
@delirecđ§đ·Brazil
âąView in original language
(PortuguĂȘs)
30 min(s)
4 servings
Chef Camila
@chefcamilacassilha- Ingredients
- Recipe
- Large Ripe Persimmon Tomato4 unit(s)
- Cooked Moroccan Couscous1 cup
- Olive oil1 tablespoon
- Coarsely chopped cashews5 unit(s)
- Chopped red onion2 tablespoon
- grated carrot4 tablespoon
- Fresh peas4 tablespoon
- Green Spice to taste
- Sea salt to taste
- Ground black pepper to taste
- Minced garlic1 teaspoon
- Grated Parmesan Cheese to taste
- Wash the tomatoes, cut the caps off each one and remove all the pulp with the help of a small spoon.
- Leave them upside down in a container while you prepare the filling.
- In a skillet, sauté onion and garlic in oil.
- In a bowl, mix the sautéed with the cooked Moroccan couscous and all the other ingredients (except the Parmesan).
- Stuff each tomato, sprinkle with Parmesan cheese, place on a greased baking sheet and bake in a preheated oven at 200ÂșC for about 15 minutes.
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Tomatoes stuffed with Moroccan couscous