John Myers
Ingredients for 30 servings:
- 15 small tomatoes, vine tomatoes
- 40 g couscous
- Salt
- 250 g feta cheese
- 4 spring onions
- 100 g olives, black, pitted
- 250 g yogurt, whole milk
- ½ bunch parsley, flat
- pepper
- possibly lettuce or flat parsley
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
buffet-suitable finger food
Rinse the tomatoes, dry them, and cut them crosswise. Scoop out the insides with a small spoon. Drain the tomatoes upside down. For the filling, cook the couscous in salted water according to the package instructions for about seven minutes. Drain in a sieve and let cool. Finely dice the feta. Trim and rinse the spring onions, then slice into thin rings. Slice the olives. Rinse the parsley, shake dry, and finely chop. Mix the couscous, feta, spring onions, olives, parsley, and yogurt. Season with salt and pepper. Season the insides of the tomato halves with salt and pepper, then fill with the couscous mixture. Serve on a bed of lettuce leaves or flat-leaf parsley.
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