Tomatoes stuffed with couscous salad

Ingredients

• 4 yellow tomatoes
• 1 red tomato
• 1 Garlic clove
• 200 g couscous (instant)
• 200 ml vegetable broth
• 0.5 cucumber
• 1 bunch Basil
• 0.5 lemon (juice)
• 4 tbsp olive oil
• Salt
• Cayenne pepper

Instructions

1. 1.

   Pour hot broth over couscous and let it absorb for about 5 minutes, then fluff with a fork.

2. 2.

   Wash yellow tomatoes, cut off the tops and hollow them out. Remove seeds and dice the flesh.

3. 3.

   Briefly blanch the red tomato, cool, peel, quarter, seed and dice similarly.

4. 4.

   Peel garlic clove and finely chop.

5. 5.

   Peel cucumber, halve lengthwise, remove seeds, dice and combine with couscous, diced red tomato, garlic and cucumber in a bowl. Add chopped basil, lemon juice and olive oil; mix well. Season with salt and cayenne pepper, fill the hollowed tomatoes, replace the tops and serve.