Stuffed Tomatoes with Couscous, Mackerel, and Olives
Category: Appetizers
Serves: 4
This vibrant and delicious dish combines the heartiness of couscous with the rich flavor of mackerel and the briny goodness of black olives, all stuffed into juicy, ripe tomatoes. Perfect as a light appetizer or a delightful starter, these stuffed tomatoes are sure to please the palate with their balanced flavors and textures.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ripe Tomatoes (Roma or Beefsteak) | 4 |
| Couscous | 120g |
| Water | 120ml |
| Canned Mackerel (in olive oil) | 90g |
| Black Olives (pitted) | 10 |
| Fresh Basil | 4 leaves |
| Extra Virgin Olive Oil | 1 tbsp |
| Fine Sea Salt | ½ tsp |
Instructions
-
Prepare the Couscous:
Begin by bringing the water to a boil in a small saucepan. Once boiling, pour the hot water over the couscous in a large bowl, sprinkle in the sea salt, and stir briefly. Cover the bowl with plastic wrap and set aside for about 10 minutes to allow the couscous to absorb the water and soften. -
Prepare the Tomatoes:
While the couscous is resting, wash the tomatoes thoroughly. Slice off the tops (the “caps”) of each tomato and carefully scoop out the insides, removing the seeds and pulp. Set aside the hollowed-out tomatoes along with their caps and save the pulp for later use. -
Prepare the Mackerel and Olives:
Open the canned mackerel and drain any excess oil. Cut the mackerel into small bite-sized pieces. Chop half of the tomato pulp finely, and set the rest aside. Slice the black olives into halves or quarters, depending on your preference. -
Assemble the Filling:
After the couscous has absorbed the water and softened, use a fork to fluff it up. Add the chopped mackerel, the chopped tomato pulp, sliced olives, and a few fresh basil leaves (chopped). Drizzle with extra virgin olive oil and mix well to combine all the ingredients, making sure the couscous is evenly seasoned and the flavors are well distributed. -
Stuff the Tomatoes:
Carefully stuff each hollowed-out tomato with the couscous mixture, packing it gently to fill the tomatoes. Once filled, place the tomato caps back on top to seal them. -
Serve:
Arrange the stuffed tomatoes on a serving platter and serve immediately, or refrigerate them for about 30 minutes for a refreshing chilled appetizer.
Nutritional Information (Approximate per serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | 220 |
| Protein | 7g |
| Carbohydrates | 29g |
| Fiber | 4g |
| Fat | 9g |
| Saturated Fat | 1.5g |
| Sodium | 350mg |
| Cholesterol | 15mg |
Tips for Success:
- Variation: You can substitute the mackerel with canned tuna or another oily fish, such as sardines, for a different flavor profile.
- Herbs: Add extra herbs such as parsley, mint, or oregano to the filling to further enhance the freshness of the dish.
- Make it Ahead: These stuffed tomatoes can be made a few hours in advance and refrigerated until ready to serve. They are also excellent served cold for a picnic or light summer lunch.
This recipe for stuffed tomatoes with couscous, mackerel, and olives is a delightful way to celebrate Mediterranean flavors, perfect for any gathering or just a simple, satisfying meal. Enjoy the combination of juicy tomatoes, savory couscous, and the richness of mackerel, all accented by the tang of olives and fresh basil.
