How to make
I use fleshy tomatoes to make this appetizer. The pear-shaped variety is ideal.
Boil a quality Moroccan couscous in a hot chicken broth. After 3-4 minutes it should have swelled.
During this time, carve out the tomato seeds and chop the fleshy part into small pieces.
Boil the carved tomatoes very lightly and turn them over onto kitchen paper.
Sprinkle the prepared couscous with olive oil and stir to make the grains crunchy. Leave it to cool.
I chop the green pepper and along with the carved out part of the tomatoes, put the lime juice and as much salt as you like to the couscous.
Stir well and stuff the tomatoes.
Sprinkle the stuffed tomatoes with chopped walnuts and fragrant chives on top.
Very easy and delicious!
