Couscous salad with tomatoes
Instructions
Cut the tomatoes in half horizontally.
Svuotateli of pulp, sprinkle the pretzels lightly and let them upside down.
Boil 80 g of salted water, add the couscous, the sachet of Saffron and 3 tablespoons oil.
Stir, remove from heat, cover with a lid and let cool.
Cut shrimp into small pieces and add them to the cooled couscous with peas, diced bell pepper, 2 minced gherkins, a few drops of lemon juice, a pinch of salt and pepper and 3 tablespoons oil.
Mix well and fill with the mixture means tomatoes.
Ingredients and dosing for 4 persons
- 6 firm tomatoes
- 250 g of shrimps
- 80 g of couscous
- 50 g of canned peas
- 50 G = = red pepper in vinegar
- Some of pickles
- Saffron
- Lemon
- Olive oil
- Salt
- Pepper