Stuffed Tomatoes with Couscous and Shrimp

Ingredients

• 50 ml white wine
• 200 ml vegetable broth
• 120 g couscous (instant)
• 1 green bell pepper
• 1 red bell pepper
• 1 clove garlic
• 12 tomatoes
• 2 tbsp fresh chopped dill
• 3 tbsp olive oil
• 100 g shrimp (pre‑shucked)
• 1 splash Lemon juice
• Salt
• pepper (ground)

Instructions

1. 1.

   Bring the white wine and broth to a boil. Pour over the couscous, let it absorb for about 5 minutes, then fluff with a fork.

2. 2.

   Wash, halve, deseed, and dice the bell peppers. Peel and finely chop the garlic. Wash the tomatoes, cut off the tops, and hollow them out; reserve the flesh for another use.