Couscous Stuffed Tomatoes

Couscous Stuffed Tomatoes

Prep: 20 minutes

Cook: 25 minutes

Method: Moderate

Course: Main Course

Type: Fusion

Key Ingredients:

Hollowed out tomatoes stuffed with flavourful couscous mixture and cooked


  • Couscous ¾ cup
  • Medium tomatoes, scooped 8
  • Salt to taste
  • Turmeric powder ¼ tsp
  • Lemon juice 1 tsp
  • Olive oil 2 to 3 drops + 1½ tsps
  • Medum corn on cob ½
  • Medium onion, finely chopped 1
  • Green chilli 1
  • Medium tomatoes, finely chopped 2
  • Pineapple, finely chopped 2 tbsps
  • Fresh parsley sprigs 2 to 3
  • Fresh thyme sprigs 1 to 2
  • Black peppercorns, crushed to taste
  • Micro greens for garnishing


  • 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.