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
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.