Stuffed tomato with couscous

Ingredients for 1 servings:

• 3 tbsp couscous
• 1 tsp olive oil
• 1 beefsteak tomato (approx. 350 g)
• 2 apricots, pitted, diced
• ½ chili pepper(s)
• 1 spring onion(s)
• 100 g minced beef
• ½ tsp cumin
• 1 tsp fresh herbs, e.g. coriander, chives or parsley
• 100 g yogurt
• 1 tsp lemon juice
• 2 pinch(s) Gomasio (sesame salt)

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

light and delicious

Pour 70 ml of boiling water over the couscous and let it swell for 10 minutes. Stir in the olive oil. Cut a lid off the tomato and scoop out the insides with a spoon. Keep the tomato warm in a preheated oven (70°C). Finely chop the flesh from the lid. Finely chop the chili pepper and spring onion and fry with the minced meat in a little oil until crumbly. Season with salt and cumin. Stir in the couscous, diced apricots, and diced tomatoes and heat for 2-3 minutes. Add the herbs and pour the mixture into the warm tomato. Mix the yogurt with the lemon juice and gomasio and drizzle over the tomato. Serve immediately.