Stuffed tomatoes with couscous and herbs
Ingredients
- 12 cherry tomatoes
- 120 g couscous
- 5 basil leaves
- chives, to taste
- 1 lemon
- 1 clove of garlic
- salt, to taste
- pepper, to taste
- 1 tsp oil
Utensils
- bowl
- knife
- cutting board
- garlic press
- citrus press
- spoon
Instructions
- Pour hot water over the couscous and leave to stand for about 5 minutes.
- Chop the basil and chives into small pieces.
- Mix the couscous with the herbs.
- Peel the garlic and press it in.
- Squeeze out the lemon juice and add 1 teaspoon to the couscous .
- Season with salt and pepper and stir in a little oil.
- Have the cherry tomatoes and scoop out the flesh a little with a teaspoon.
- Fill the tomatoes with couscous and serve the filled tomatoes chilled.
