Couscous Stuffed Tomatoes - cooking recipe

Ingredients

small handful curry leaves
250 g couscous
250 g yogurt
4 tbsp roughly chopped mint
6 None spring onions, sliced
4 tbsp olive oil
1 tbsp finely chopped curly parsley
2 tbsp white balsamic vinegar
4 large tomatoes
None None parsley sprigs, to decorate

Preparation

Bring curry leaves and 1 cup water just to a boil. Remove from heat, add couscous and a pinch of salt. Set aside for 5 mins, until liquid is absorbed.
Meanwhile, mix together yogurt, 2 tbsp mint and plenty of black pepper. Set aside.
Mix green onions, olive oil, parsley, remaining mint and vinegar with couscous. Use to stuff tomatoes.
Spoon yogurt mixture onto serving plates. Place tomatoes on top. Garnish with parsley sprigs.