To celebrate their unique and vibrant flavours, I’ve teamed up with @5adaynz and created this delicious appetizer recipe: Mediterranean fresh and herby couscous salad stuffed Truss tomatoes.
🍽 Makes 6-8 🕘 35-40 minutes Difficulty: Beginner
Ingredients:
¾ cup of dry couscous
½ cup of filtered boiling water
6-8 truss tomatoes
Pesto:
½ cup of chopped basil
¼ cup of chopped Italian parsley
3 Tbsp of chopped oregano
¼ cup of chopped roasted cashews
2 Tbsp of extra-virgin olive oil
1 garlic clove, chopped
Juice from ½ lemon
Salt and pepper to taste
250g of cherry tomatoes, chopped
¼ cup of sundried tomatoes, chopped
Garnish:
Fresh basil, cracked pepper
Instructions:
Cut the tips of the tomatoes off. Scoop out the flesh of the tomatoes. Set aside the flesh from three tomatoes. Use the rest for a homemade tomato sauce.
In a food processor/blender place basil, Italian parsley, oregano, roasted cashews, garlic, olive oil, lemon juice and the flesh from three tomatoes. Blitz until well combined. Add salt and pepper to taste.
In a medium bowl, place couscous, pour water and leave for 2-3 minutes to let the couscous absorb the water. Incorporate pesto and set in the refrigerator for 15-20 minutes.
In the meantime, chop cherry tomatoes and sundried tomatoes into small pieces.
Remove from the fridge and add cherry tomatoes and sundried tomatoes to the couscous. Mix well.
Fill the tomatoes with couscous salad. Garnish with fresh basil and cracked pepper.
Serve chilled.
Enjoy!
