Stuffed couscous – tomato with yogurt sauce

Ingredients for 1 servings:

• 1 beefsteak tomato(s), approx. 300 g
• 2 spring onions
• ½ small zucchini
• 100 g tartar or minced beef
• 2 tsp rapeseed oil
• 3 tbsp couscous, dry
• 2 tsp herbs, chopped
• 100 g natural yogurt, 1.5% fat
• lemon juice
• salt and pepper
• chili powder

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Light summer meal, also suitable for the office

First, season the couscous with a little salt and let it swell in about 150 ml of hot water for 15 minutes. Then stir in 1 teaspoon of oil. In the meantime, cut the top off the beefsteak tomato and hollow out the fruit. Keep the hollowed-out tomato warm in the oven at about 50°C or heat it in the microwave for about 3 minutes. Dice the flesh, top, and zucchini, finely slice the spring onions, and set the vegetables aside. Fry the tartare in the remaining oil in a non-stick pan until crumbly and season with salt and pepper. Now add the vegetables and couscous and fry for another 3 minutes. Add the herbs and season everything with salt, pepper, and chili. To make the yogurt sauce, simply stir the yogurt until smooth and season with lemon juice, salt, and pepper. Pour the minced meat and vegetable mixture into the warm tomato and serve with the yogurt sauce.