4 large beef tomatoes
150ml tomato juice
handful of fresh basil leaves, chopped
handful of fresh flat-leaf parsley, chopped
salt and freshly ground black pepper
Slice the tops off the tomatoes, and reserve. Scoop out the seeds and flesh from the tomatoes, so that you are left with a “shell”, and put in a large bowl with the tomato juice. Set the tomato shells aside.
Put the couscous in a separate bowl, pour over 150ml hot water so that it just covers the couscous, and leave to stand for 10 minutes. Use a fork to fluff up the grains, then tip in the tomato mixture. Mix together, and leave to stand for another 10 minutes.
Stir the couscous well, breaking up any bits of tomato. Add the sultanas, basil and parsley, and mix again. Taste and season with salt and pepper as needed. Spoon the mixture into the reserved tomato shells and put the tops on to serve. Any leftover couscous can be served on the side.