The recipe is designed for 5 tomatoes, weighing 750 g. Wash the tomatoes and cut off the top of them. Carefully remove all the pulp from the tomatoes. Turn the resulting "boxes" to the glass with excess fluid. Separate the pulp from the seeds and grind it with a blender. Weigh the amount of chopped tomato pulp. And measure out the equal amount of couscous!
Wash greens, drain and grind;
Rinse the shrimp and cut into slices;
In a bowl, mix the tomato pulp, crushed in mashed potatoes, couscous and herbs;
Add the chopped shrimp and mix. Add salt and pepper to taste;
Fill the tomatoes with the mixture 2/3;
Put the tomatoes in a refractory form, put the “cucumbers” from the tomatoes side by side, and lay out the remaining couscous. Sprinkle everything lightly with olive oil. Put in an oven preheated to 190 ° C for 30 Minutes;
Serve the dish warm.
Ingredients
Directions
The recipe is designed for 5 tomatoes, weighing 750 g. Wash the tomatoes and cut off the top of them. Carefully remove all the pulp from the tomatoes. Turn the resulting "boxes" to the glass with excess fluid. Separate the pulp from the seeds and grind it with a blender. Weigh the amount of chopped tomato pulp. And measure out the equal amount of couscous!
Wash greens, drain and grind;
Rinse the shrimp and cut into slices;
In a bowl, mix the tomato pulp, crushed in mashed potatoes, couscous and herbs;
Add the chopped shrimp and mix. Add salt and pepper to taste;
Fill the tomatoes with the mixture 2/3;
Put the tomatoes in a refractory form, put the “cucumbers” from the tomatoes side by side, and lay out the remaining couscous. Sprinkle everything lightly with olive oil. Put in an oven preheated to 190 ° C for 30 Minutes;
Serve the dish warm.