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handful curry couscous yogurt mint spring onions olive oil curly parsley white balsamic vinegar tomatoes parsley sprigs
Viewed: 75 - Published at: 2 years agoIngredients
- 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
Method
- 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.
