Couscous Stuffed Tomatoes

About Couscous Stuffed Tomatoes

Ingredients

• 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

How to Make Couscous Stuffed Tomatoes (Stepwise Photos)

Method

1. Heat sufficient water in a non-stick pan. Add salt, turmeric powder, lemon juice and 2-3 drops olive oil and mix.
2. Scrape kernels from corn on cob in the pan and stir. Add couscous, mix, cover and cook till the couscous is fully done.
3. Heat 1 tsp olive oil in another non-stick pan. Add onion and saute.
4. Chop green chilli, add and saute lightly. Add chopped tomatoes, mix and cook for a minute.
5. 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.
6. Finely chop parsley and add along with fresh thyme, salt and crushed peppercorns and mix well.
7. Stuff the tomato shells with the couscous-pineapple mixture.
8. 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.
9. 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.

Additional Tips and Tricks

About chef

Chef Vicky Ratnani

I have always been an explorer & a lover for flavour & taste. Being a chef for the most prestigious ocean liner company Cunard and helming the largest kitchen at sea, has made my dream and my life have the best of the best.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps