John Myers
Ingredients for 3 servings:
- 50 g couscous
- 3 large tomatoes, whole
- ¼ cucumber(s)
- ½ tsp salt
- ½ tsp pepper
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes
for couscous lovers and barbecue connoisseurs
Bring 100 ml of salted water to a boil and let the couscous swell in it. Tip: Alternatively, you can make a larger batch and take out the amount you need. We like to make a couscous salad with the leftover cucumber and tomatoes. Cut the tops off the tomatoes and scoop them out. Blend or chop the inside of the tomato and set it aside in a bowl. Cut the cucumber into small cubes. Add the cucumber cubes to the tomato pieces. If the mixture is too runny, you can strain out the liquid*. Add the couscous to the tomato and cucumber mixture and then season with salt and pepper. Stuff the tomatoes with the mixture and cover with the lid. Wrap the tomatoes in aluminum foil. Place the tomatoes on the grill or in the oven on the grill setting. *The liquid, as well as any leftover filling, can be used to make a salad with the remaining couscous. Simply add more cucumber cubes and tomato cubes and mix everything well.
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