Tuna-Stuffed Tomatoes

Instructions

1. 1

   In a small saucepan, bring the water and butter to a boil. Season with salt. Remove from the heat and add the couscous. Cover and let stand for 5 minutes. Fluff with

2. 2

   a fork and transfer to a large bowl. Cover and refrigerate until chilled, about 20 minutes.

3. 3

   Slice off the tops of the tomatoes, taking care to leave the stems intact. Set the tops aside. Cut a thin slice from the bottom of the tomatoes so that they sit flat

4. 4

   on a plate. Using a melon baller, scoop out and discard the pulp and seeds.

5. 5

   Combine the remaining ingredients with the couscous. Adjust the seasoning.

6. 6

   Spoon about 75 ml (1/3 cup) of the stuffing into each tomato and cover with the reserved tops. Serve as an appetizer or as a side dish for grilled meats or fish.