Couscous, tomatoes, strawberries and olives- a dreamy combination
Summer is here and with it the seasonal tomatoes. Technically a fruit, they are perfect for the coming heat. And without a doubt, stuffed tomatoes are a delicious option.
Time 10 Minutes
Try baked potatoes dipped in olive oil and fine spices as a side.
To make the couscous, heat 200ml of water with a little salt, pour over the couscous and add the olive oil. Mix, cover and set aside for 10 minutes. Uncover and fluff it using a fork.
Wash the tomatoes, slice off the tops, scoop out the pulp and seeds. Keep the tops and the pulp.
Chop the onion, olives, strawberries, mint and mango into little cubes, and add the minced tomato pulp. Add all the ingredients to the couscous and mix.
Make the dressing with the lemon juice, olive oil and a pinch of salt and add to the stuffing.
3. Fill and serve
Fill the tomatoes with the mixture, cover with the sliced tops and place in the fridge until ready to serve.