Tomatoes Stuffed with Couscous (Pomodori Ripieni al Cuscus)
Instructions
Uncover the tomatoes and empty.
Wilt in oil the finely chopped onion.
Simmer 25 cl of salt water with a few drops of oil, turn off the heat and pour the couscous.
Stir, cover and let soften for a few minutes.
Add onion, raisins softened, chopped Mint and stir in the egg yolk.
Fill the tomatoes, place them in a greased baking dish, drizzle with a little oil and put them in the oven at 200 degrees for 20 minutes.
Ingredients and dosing for 4 persons
- 4 tomatoes with rice
- 1 onion
- 180 g of couscous precotto
- 25 g of sultanas
- 1 egg yolk
- Olive oil extra virgin
- 2 tablespoons of mint
- Salt