Fun, fresh, zesty and new.
That’s it, my description of these stuffed tomatoes. Technically you can serve them warm or cold, so it is a summer dish…..but you do have to cook them in the oven. And that is not ideal, in summer. However the taste is very summery, so I’m going to leave the title as is.
Peel the garlic. I use cloves so then I can remove them, but if you like a stronger taste of garlic, chop them up and leave them in the stuffing. Here you can see that I used frozen shrimps.
Sauté the shrimps with a drizzle of olive oil and the garlic. If you like your dishes hot, now is the time to add some chilli pepper flakes.
Coarsely chop the walnuts and add them when the oil is bubbling and the shrimps are releasing their flavour. In this way, the walnuts will toast and absorb as much as possible.
When the shrimps are cooked and the liquid has evaporated, add the zucchini, cumin, salt and pepper. Cook on medium heat until the zucchini are soft but not mushy. While it cooks, prepare your couscous following the directions on the box.
When everything is cooked, taste for seasoning and add the fresh mint leaves. Remove from the heat.
Add the couscous and the zest of a lime and mix. Let it sit for about 20 minutes so all the flavours come together.
Now, empty your tomatoes.
Stuff them tightly with the couscous, cover and bake in the oven at 180C for at least 15 minutes or until the tomato is starting to soften.
Dig in. You earned it