Name: Tomatoes stuffed with couscous
Prep time: 20 min
Cook time: 20 min
Yield: 6
Cuisine: Mediterránea
Ingredients: 150 grams of couscous; 6 tomatoes big; 4 tomatoes little ones; 6 spring onions with a little of its stem; mints; 3 spoonfuls of olive oil; 1 tablespoon of lemon juice; black pepper; leaves of lettuce at your service

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The couscous is a redondito grain typical of the Mediterranean. This is a light dish of a couscous salad with tomato, parsley, mint and onions. It has a nice presentation on the whole tomatoes.

Preparation

Cook the couscous in water according to the instructions in the box and reserve.

Wash the large tomatoes and dry them. Cut the top of the tomato and empty them with a spoon.

Sprinkle with salt and turn them over to drain.

Chop all the herbs well.

Make a dressing with oil, lemon, salt and pepper.

Put water to boil, immerse small tomatoes for 1 minute. Peel and chop them in squares. Mix the couscous, already cold, with chopped tomatoes, chopped herbs, onions and dressing. Spice up

With this stuff the big tomatoes