Filled Couscous Tomato with Yogurt Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 beefsteak tomato (s), approx. 300 g
- 2 spring onion (s)
- 0.5 ½ small zucchini
- 100 g tartare or round beef
- 2 teaspoons rapeseed oil
- 3 tablespoon couscous, dry
- 2 teaspoon herbs, chopped
- 100 g natural yourt, 1.5% fat
- Lemon juice
- salt and pepper
- Chili powder
Print Recipe
Pin Recipe Instructions
- First season the couscous with a little salt and let it soak for 15 minutes with approx. 150 ml of hot water. Then stir in 1 teaspoon of oil.
- In the meantime, cut the lid off the beefsteak tomato and scoop out the fruit. Keep the hollowed out tomato warm in the oven at approx. 50 ° C or heat it in the microwave for about 3 minutes. Cut the pulp, lid and zucchini into small cubes, cut the spring onions into thin rings 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 chilli to taste.
- For the yoghurt sauce, simply stir the yoghurt until smooth and season with lemon juice, salt and pepper.
- Pour the minced vegetable mixture into the warm tomato and serve with the yogurt sauce.
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