Summary

Ingredients

• 1 kg tomato (s)
• 50 g couscous
• 1 teaspoon olive oil
• 1 teaspoon salt
• 250 g sheep cheese
• 0.5 ½ bunch chives
• 0.5 ½ bunch parsley
• 100 g olives, black, pitted
• 2 cloves garlic)
• 200 ml natural yogurt

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Instructions

1. Pour 50 ml of boiling water over the couscous, mix with olive oil and 1/2 teaspoon of salt and leave to stand covered.
2. Halve the tomatoes, hollow them out and season with salt.
3. Crumble the sheep cheese very finely. Chop the herbs, olives and garlic very finely. Mix everything with the yoghurt and couscous and pour into the tomatoes.