Oriental Stuffed Tomatoes

Summary

Ingredients

• 200 g couscous
• 50 g raisins
• salt
• 50 g pine nuts
• 1 teaspoon coriander seeds
• 2 stalks mint
• 6 large tomato (s), approx. 170 - 220 g each
• 2 teaspoons cinnamon powder
• 1 clove garlic
• 2 tablespoon olive oil
• 2 teaspoons curry powder, spicy, e.g., Madras curry
• Oil, for greasing the mold

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Instructions

1. Preheat the oven to 200 degrees top / bottom heat.
2. Pour double the amount of boiling salted water over the couscous and raisins and let it steep according to the instructions on the packet.
3. Roast the pine nuts in a pan while turning until they start to smell. Let cool immediately on a plate.
4. Wash tomatoes, cut out the stem and cut off a lid. Scoop out the inside of the tomatoes with a spoon, remove the watery pips and finely chop the pulp and the lid
5. Put the coriander seeds in a mortar and finely crush them. Wash and dry the mint, pluck the leaves and chop finely. Peel the garlic and press it through a press.
6. Fluff the couscous with two forks and mix with all the prepared ingredients. Pour the mixture into the tomatoes.
7. Grease a baking dish thinly with oil. Place the tomatoes side by side in the tin. Bake for about 15-20 minutes.
8. Tip:
9. If you can`t get large tomatoes, just add the rest of the couscous to the pan.