Servings:
4
Prep time:
30
Cooking time:
20
INGREDIENTS
- - 100 g of couscous
- - 6 tomatoes
- - 6 copper tomatoes
- - 1 bell pepper, yellow
- - 2 stalks of celery
- - 12 black olives
- - 0.50 cucumber
- - 5 mint leaves
- - 5 basil leaves
- - 1 bunch of chives
- - 1 lemon
- - 5 tablespoons of olive oil
- - salt
- For the decoration:
- - a few leaves of mint and basil
INSTRUCTIONS
- Prepare the couscous and pour into a bowl. Join the dark chopped tomatoes, including their juice; cucumber, peeled and coarsely grated; the celery cutted into thin slices; the lemon juice; the washed and chopped herbs with the olives; 3-4 tablespoons of olive oil. Gently stir all ingredients.
- Toast the peppers in the oven until the skin is lifted. Peel the and cut into strips. Add to the couscous, season with salt and stir. Cover and let stand in a cool place.
- Halve the big tomatoes, just before serving, and eliminate the seeds. Dig then inside, adding the pulp to the couscous.
- Salt just the inside of the tomatoes, toss with a little olive oil and fill with the couscous. Decorate each tomato with leaves of mint and basil. Serve at room temperature.
