Couscous Stuffed Tomatoes

Methods

• Heat sufficient water in a non-stick pan. Add salt, turmeric powder, lemon juice and 2-3 drops olive oil and mix.
• Scrape kernels from corn on cob in the pan and stir. Add couscous, mix, cover and cook till the couscous is fully done.
• Heat 1 tsp olive oil in another non-stick pan. Add onion and saute.
• Chop green chilli, add and saute lightly. Add chopped tomatoes, mix and cook for a minute.
• Reserve some of the couscous-corn mixture for garnishing and add the remaining to the pan. Mix lightly, switch off heat and add pineapple. Mix well.
• Finely chop parsley and add along with fresh thyme, salt and crushed peppercorns and mix well.
• Stuff the tomato shells with the couscous-pineapple mixture.
• Heat ½ tsp olive oil in a deep non-stick pan. Place the stuffed tomatoes in it, cover and cook on low heat for 8-10 minutes.
• Place a large cookie cutter on a serving plate. Put the reserved couscous-corn mixture in it and spread. Place the stuffed tomatoes on top and remove the cutter. Garnish with micro greens, sprinkle crushed peppercorns and serve immediately.