Beef-stuffed tomatoes

Preheat the oven to 200°C. Slice the tops off tomatoes. Spoon out the flesh and seeds. Stand the tomatoes in a baking dish and drizzle with olive oil. Heat avocado oil in a large pan and sauté chopped onion for about 3 minutes. Add crushed garlic cloves, ground cumin and ground coriander and sauté for 3 minutes. Add minced beef and cook for 5 minutes. Add beef or vegetable stock and cook on a medium heat, partially covered, for 10 minutes, stirring occasionally to prevent sticking. Season with salt, to taste. Spoon the mixture into the tomatoes. Bake until the tomatoes are soft and bubbling, about 15 minutes. Leave to stand for 10 minutes before serving. Top with green olives and serve with couscous.