Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. For the yoghurt sauce, simply stir the yoghurt until smooth and season with lemon juice, salt and pepper.
5. Pour the minced vegetable mixture into the warm tomato and serve with the yogurt sauce.