Tomatoes stuffed with merguez

Method

1. Leave the couscous to absorb the water for about 15 minutes.

2. Chop the herbs in a food processor, add the merguez and chipolata filling, then mix with the couscous.

3. Cut the tops off the tomatoes, scoop out and keep the flesh (see tip below), salt and fill with the mixture.

4. Place the tomatoes in a baking dish and drizzle with olive oil.

5. Bake at 180°C for 30 minutes.