Tabbouleh in tomato gourd
1 cup couscous (medium grain)
1 cup of water (salted to taste)
30 g grated parmesan
3-4 tablespoons of preferred oil
3-4 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh mint
6 stems of chives (or 1 stem of spring onion)
1 teaspoon ground mustard seeds
The juice of ½ lemon
Black pepper to taste
4-6 tomatoes of identical size
Put the couscous in a deep bowl and cover with the same volume of boiling water salted to taste. Cover and let rise for 10 minutes. Then loosen the couscous grains with a fork. Season the couscous with all the fresh greens, the parmesan, oil, black pepper, ground mustard seeds and the lemon juice. Put in the refrigerator to infuse.
Meanwhile, rinse the tomatoes and remove the lid. Carefully scrape out the seeds and juice. Wipe dry the inside with a paper towel.
Before serving, fill each tomato gourd with tabbouleh. To make it look nicer, put the lid of each tomato on it, tilting it on one side. Decorate with mint or other greens.