Stuffed tomatoes with tabbouleh

Ingredients for 25 servings:

• 25 small cocktail tomatoes
• 2 large tomatoes
• 4 small spring onions
• 100 g couscous
• 100 ml olive oil
• 2 bunches of flat-leaf parsley
• ½ bunch mint
• 6 tbsp lime juice, freshly squeezed
• n. B. Salt
• n. B. Pfeffer

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

refreshing finger food

Place the couscous in a bowl, pour boiling water over it (the water should be a finger’s breadth above the couscous), cover with a plate or cling film, and let it soak for 30 minutes. Remove the stems from large tomatoes and cut a cross into the other side. Dip the tomatoes in boiling water for a few seconds, then briefly refresh them in ice-cold water. Peel the tomatoes, quarter them, and remove the seeds. Dice the tomato fillets. Finely chop the parsley and mint, and finely dice the spring onion. For the dressing, mix the fresh lime juice with olive oil, salt, and pepper; season to taste, then stir in the chopped mint. Be careful with the salt, as the herbs also add a lot of flavor to the tabbouleh. Loosen the swollen couscous with a fork, add the chopped parsley, diced onion and tomatoes, and the dressing. Mix everything thoroughly and let it stand for another 15-30 minutes. Meanwhile, wash and dry the cherry tomatoes, cut off the tops, and hollow out the tomatoes. Season the couscous again, adding more seasoning if necessary, and then stuff the tomatoes into the sauce.