Tomatoes with Couscous Filling

Ingredients

• 1200 g small plum tomatoes (12 small plum tomatoes)
• Salad
• 300 g Couscous
• 450 ml vegetable broth
• 1 tsp turmeric
• 2 tbsp olive oil
• 1 Organic lemon
• 2 stems Parsley
• 2 stems basil
• 15 g chopped pistachios (1 tbsp)
• 15 g chopped almond kernels (1 tbsp)
• Pepper
• 2 stems Mint
• 1 Garlic clove
• 500 g yogurt (1.5 % fat)

Instructions

1. 1.

   Wash tomatoes, pat dry, cut off the tops and hollow out the tomatoes with a teaspoon. Sieve the insides and lightly salt the tomatoes.

2. 2.

   Cook couscous according to package instructions in broth. Season with turmeric, let cool. Lightly oil an baking dish with 1 tsp oil.

3. 3.

   Rinse lemon hot, pat dry and grate 1 tbsp of zest (use the rest of the lemon elsewhere). Wash parsley and basil, shake dry, chop the leaves. Toast pistachios and almonds in a pan without fat until fragrant, set aside.

4. 4.

   Mix couscous with lemon zest, parsley, basil, pistachios, almonds, remaining olive oil, tomato insides, salt and pepper and fill the tomatoes. Place tops back on, arrange tomatoes in dish and bake at 180 °C (fan 160 °C; gas: level 2–3) for about 15 minutes.

5. 5.

   Meanwhile wash mint, shake dry, chop leaves. Peel garlic, finely chop. Mix yogurt, mint and garlic, season with salt and pepper and keep cool until serving.

6. 6.

   Remove tomatoes from oven, arrange on plates and serve with chilled yogurt dip.