for 4 person

Yoghurt dressing

150 g	plain greek yoghurt
1 tbsp	lemon balm, finely chopped
	salt and pepper to taste

Stuffed tomatoes

8	vine-ripened tomatoes (approx. 400 g)
125 g	couscous
1 tbsp	lemon juice
1 tbsp	lemon balm, finely chopped
1 dl	water, boiling
30 g	salted peanuts, coarsely chopped

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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