Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Yoghurt dressing
Stuffed tomatoes
How it's done
Yoghurt dressing
Combine the yoghurt and lemon balm, season. Cover and chill the dressing until ready to serve.
Stuffed tomatoes
Cut a lid off each tomato, set aside. Scoop out the inside of the tomatoes, leaving a border of approx. 5 mm, transfer the insides to a bowl. Add the couscous, lemon juice and lemon balm, mix, pour boiling water over the top, cover and leave to absorb for approx. 5 mins. Add the peanuts, fluff up the couscous with a fork and stuff the tomatoes with the couscous mixture. Place the lids back on top of the tomatoes.
To grill
Place the tomatoes in a grill tray.
Charcoal/gas/electric grill: Grill the stuffed tomatoes over/on a medium heat (approx. 200 °C for approx. 15 mins. Serve with the yoghurt dressing.
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