Tomatoes Stuffed With Couscous

preparation: 15 min.
cooking: 45 min.
total: 1 hour.

The tomatoes stuffed with cous cous are a unique dish, rich and tasty. They are prepared by combining cous cous cooked in broth with tomato pulp and tuna, a winning combination to be used for the stuffing of red copper tomatoes. The final baking in the oven will make this recipe stuffed tomatoes even more tasty, to be served later when the dish will be warmed. Girls are already in July and I did not realize it, it will be that the weather has not been the best in recent weeks, it will be that I did only a couple of days at sea, but it seems to me that this summer I'm getting out of hand. Oh well, let's not think about it, let's enjoy seasonal fruits and vegetables and wait for the holidays: D

METHOD
HOW TO DO THE COUSED COUSED TOMATOES

Wash the tomatoes, dry them and cut off the cap without throwing it away.
With the help of a teaspoon, deprive them of their pulp, which you will collect in a bowl.
Salt their inside slightly and place them upside down to drain.

Meanwhile bring the vegetable stock to a boil and add the cous cous.

Cook according to the times shown on your package.
When all the broth is absorbed, put a little oil and shell with a fork.

In the pan, brown a garlic clove in the oil.
Then add the tomatoes' pulp, salt, pepper and cook for about 10 minutes.

Before finishing the cooking add also the drained tuna and the chopped basil, then leave to flavor.
At this point add the cous cous in the pan with the tomato sauce and tuna and stir.

Stuff the tomatoes and cover with the caps kept aside.
Transfer the tomatoes into an oiled pan and bake in a hot oven at 180 ° C for 30 minutes.
Let them cool.

Your tomatoes stuffed with cous cous are ready to be brought to the table.