Tomatoes stuffed with couscous and zucchini

Tomatoes stuffed with couscous and zucchini, the all-vegetable recipe to prepare and enjoy them on the hottest days

Tomatoes stuffed with couscous and zucchini, prescription (vegan) of a simple and tasty first course to prepare during the summer, and also to be consumed in the office or on the beach.

To be served strictly cold, these stuffed tomatoes are perfect for anyone who follows one dieta cruelty free or for those who simply want to keep calories under control, but they can also be enriched with other ingredients, according to your personal tastes: you can add, for example, Tagiasca olives or chopped almonds.

Extremely easy to prepare, the only care that this recipe needs is to gently empty the tomatoes and leave them upside down for some time so that they lose their water.

Index

Ingredients

600 gr of courgettes
1 red onion
300 gr di cous cous
400 ml of water
8 salad tomatoes
extra virgin olive oil to taste
Salt to taste

Preparation Time:
50 minutes
Cooking time:
-
Rest time:
-
Dose:
4 people to
difficulty:
low

How to prepare couscous and zucchini stuffed tomatoes: procedure

lavare the tomatoes carefully, cut the top cap and empty them keeping the extracted pulp aside, then put them upside down to drain them,
to wash now the courgettes, cut the ends and cut them into small pieces of equal size, peel the onion and cut it finely,
put in a large pan the courgettes, onion and a drizzle of oil and start a gentle cooking, season with salt, stir occasionally and cook for about ten / fifteen minutes.

In a large pot quickly toast the couscous with a couple of tablespoons of oil, then turn off the stove, pour in the water and cover with a lid,
after about five minutes the couscous will be ready, then shell it with a fork and mix it with the zucchini and tomato pulp,
fill up with this mixture the tomatoes and serve.