Home » Caprese salad of tomatoes stuffed with couscous

Caprese salad of tomatoes stuffed with couscous

by Ada Parisi
9350 views 5 min read

With the arrival of summer grows in me the desire to tomatoes, mozzarella and Basil: in practice the caprese. But do a normal caprese is too easy and, Since I have to complicate life, I decided to make a different summer caprese ingredients adding one I love most. Cous cous. And so my baked tomatoes stuffed with couscous with mozzarella and Basil: Starter, first course, According to, single dish and vegetarian, eat it a little’ as you like….

Ingredients for 4 people:

  • 4 Blueberry filling
  • Piccadilly tomatoes 2
  • 150 grams of couscous
  • a small bunch of Basil
  • extra virgin olive oil as required
  • salt and pepper
  • 1 clove garlic, minced
  • a stalk of celery
  • a handful of capers
  • 8 green olives in brine
  • 2 Buffalo mozzarella Dop small Bells

I suggest you prepare everything in advance because the couscous more macererà in the water more tasty tomatoes. Wash the tomatoes, slice off the top and dig the Interior, by removing the seeds, the vegetable water and some’ of pulp: put everything in a bowl together with cous cous, to 6 Tablespoons extra virgin olive oil, salt and pepper, Piccadilly tomatoes get into small pieces, garlic, the olives into small pieces, celery, finely chopped, Basil and chopped capers and leave for at least an hour that the couscous to absorb the liquid adding every now and then, If necessary, a little oil and often by shelling it with a fork. I know the couscous will seem too to fill 4 tomatoes, but when has to decorate the plate.

Meanwhile, Preheat oven to 200 degrees static, grease well the tomatoes with oil and salt them both inside and outside and put them on a baking tray lined with parchment paper. Cook for 15-20 minutes and remove from the oven. Let cool and fill them with couscous (If he trained a little water let it as well, will make more moist cous cous) pressing well but gently so as not to divide them.

Halve the Buffalo mozzarella ovoline, so do two ' hats’ cover for the tomatoes and set one on each tomato. Place in the oven for a few minutes at 200 degrees: the mozzarella should not melt but become dark chocolate.

Serve the tomatoes with a Basil leaf on top and a little couscous set next.

THE PAIRING: A fresh and aromatic white wine is Piedmontese seeds that we recommend for this retelling of a classic Italian cuisine. We chose the Roero Arneis produced by cellar Battaglino: a white from intense aromas of white fruit, full bodied and with a delicate acidity.

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15 comments

Alessandra July 12, 2013 - 17:09

I can already hear you wanting more and I have a question. The cous cous was already ” prepared” in the steamer or other technique?Thanks Alessandra

Reply
Sicilians creative in the kitchen July 12, 2013 - 23:08

Hello Alessandra and welcome! Cous cous is what you buy at the supermarket and normally is not cooked in any way: I used the procedure that you use to make bulgur, all raw. Couscous m in the oil and tomato liquid and, resting a long time, absorbs all fluids ' cooking’ but staying hard. Then the 10 minutes of baking, complete cooking. I decided to do so because, cooking it before, tends to soften too and Yes granules stick’ to each other. Let me know what you think. ADA

Reply
Valentina July 5, 2013 - 20:57

Hi Ada :) Che buona la caprese… If I could eat every day at this time! :D Ottima la tua versione, I take note and try soon… A hug, good weekend!

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Sicilians creative in the kitchen July 6, 2013 - 01:12

Hello Vale! You're a sweetheart…a hug and good weekend to you too

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Glu-fri July 5, 2013 - 16:30

Is’ a brilliant idea !!
Other than the usual caprese !

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Sicilians creative in the kitchen July 5, 2013 - 18:05

Thank you very much. I hope you like the next version “liquefied” ;)

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Adele July 5, 2013 - 12:20

A fresh and summery dish to prepare definitely…they look wonderful ! Good weekend Ada !

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Dolly July 5, 2013 - 11:16

Great and simple these stuffed tomatoes, congratulations!

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Sicilians creative in the kitchen July 5, 2013 - 12:33

Hello and welcome! Thank you very much, If I had to redo them give me a judgement, I care very. ADA

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giusy July 5, 2013 - 10:32

I love the creative versions of the classic recipes. This make the Capri’ definitely for the next dinner with friends.
Salutoni and until next time…..

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Sicilians creative in the kitchen July 5, 2013 - 12:35

Hello Giusy, Thank you very much for the attention with which you follow me. And if you make the caprese give me an opinion, I really want. ADA

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Erica Of Paul July 5, 2013 - 09:01

You're a bottomless pit of tasty ideas…. Congratulations Ada!!

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Sicilians creative in the kitchen July 5, 2013 - 12:35

Say you have a yummy awesome!!!

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conunpocodizucchero.it July 5, 2013 - 06:51

you see that you have a great class dear! :-)
How wonderful!
good weekend Adaina, tonight I'll go to the seaside for 2 days of detachment, see you Monday!
a big kiss

Reply
Sicilians creative in the kitchen July 5, 2013 - 12:36

Good sea treasure! I'm going to Desenzano for the weekend and Monday are in Milan, I'll be back on Tuesday. Kisses

Reply

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