Start with the preparation of the calamari, pull the head and then the back bone. Clean the interior of the calamari and rinse under running water. Cut the head of the calamari reserving the tentacles. Prepare the couscous according to packet instructions, mix in the chorizo, the raw prawns, parsley and the zests. Fill the calamari tubes with this mixture, secure with cocktail sticks and the tentacles. Shallow fry in hot olive oil with a few slices of the orange, all around until the calamari are crispy and golden, splash with the wine and allow alcohol to evaporate. To prepare the tomatoes, simply cut the cap off and hollow with the aid of a spoon. Mix the toasted croutons with the chick peas, picked herb leaves, raisins chopped garlic and peppers. Season lightly and drizzle with olive oil. Fill the tomatoes with this mixture and close with its cap. The sauce is very easy to prepare, simply stir the yoghurt with the juice and zest of the lemon. Serve the calamari garnished with some salad leaves, accompanied with the stuffed tomatoes and the sauce.