Oriental stuffed tomatoes

Ingredients for 3 servings:

• 200 g couscous
• 50 g raisins
• Salt
• 50 g pine nuts
• 1 tsp coriander seeds
• 2 sprigs of mint
• 6 large tomatoes, approx. 170 – 220 g each
• 2 tsp cinnamon powder
• 1 garlic clove(s)
• 2 tbsp olive oil
• 2 tsp curry powder, hot, e.g. Madras curry
• Oil for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

for 6 tomatoes

Preheat the oven to 200°C (top/bottom heat). Pour twice the amount of boiling salted water over the couscous and raisins and let them steep according to the package instructions. Dry-roast the pine nuts in a pan, turning occasionally, until they begin to smell. Let cool immediately on a plate. Wash the tomatoes, cut out the stems, and cut off one top. Scoop out the insides with a spoon, remove the watery seeds, and finely chop the pulp and top. Place the coriander seeds in a mortar and mortar and crush finely. Wash the mint, dry them, pick off the leaves, and finely chop them. Peel the garlic and press them through a press. Fluff the couscous with two forks and mix with all the prepared ingredients. Spoon the mixture into the tomatoes. Lightly grease a baking dish with oil. Place the tomatoes next to each other in the dish. Bake in a hot oven for about 15-20 minutes. Tip: If you can’t get large tomatoes, simply fill the dish with the remaining couscous.