• Appetizers

Mini tomatoes stuffed with Spiced Couscous

Cooking instructions


Pour the water into a saucepan and bring to a boil. Place the 1/2 bag of TIPIAK Spiced Couscous in a glass bowl. Pour the boiling water into the bowl, add the butter, cover the bowl with a plate and set aside.


Take the cherry tomatoes and cut off the tops. Reserve tomato tops for later. Using a spoon, scoop out and reserve the seeds and pulp from the tomatoes. Pour tomato chunks and reserved tomato pulp/seeds, a pinch of salt and pepper as well as a few sprigs of parsley into the foods processor.


Blend the mixture to reach a liquid yet slightly chunky consistency. Remove plate from couscous and fluff lightly with a fork. Pour in tomato mixture and mix together with the couscous.


Fill each hollowed-out cherry tomato with the tomato-couscous mixture. Place reserved tomato tops on top of each.