Food

TOMATOES STUFFED WITH CAULIFLOWER COUSCOUS

Date: 05 Aug 2017 Author: Jacqui Categories: Food, Main Dishes, Salads, Side Dishes, Starters & Soups Comments

phonto(7)

Don’t feel like cooking because its too hot?  Then here is something you can rustle up quickly which is healthy and still so delicious and looks pretty too !

Ingredients

  • 4 large Tomatoes
  • 1 Head of Cauliflower
  • 1/4 cup Fresh Basil, roughly chopped
  • 1/4 cup Fresh Mint, roughly chopped
  • 1/4 cup Parsley, roughly chopped
  • 2 Garlic Clove, roughly chopped
  • 1/2 cup Kalamata Olives
  • 1 can Chick peas, drained
  • 2 Spring Onions, sliced
  • 1 Small Can Sweetcorn
  • 1 tbsp capers, drained
  • 1 cup frozen shrimps, defrosted

Ingredients for the Dressing

  • 1/2 cup olive oil
  • Salt & Freshly Ground Pepper
  • 1/4 teaspoon Paprika
  • 1/4 teaspoon Cumin

Method

Start by preparing the tomatoes.  Slice in a cross but do not cut right through and gently open the ‘petals’ so it will later house the couscous.  Set aside.

Break the cauliflower into big chunks and put into a food processor along with basil, mint, parsley and garlic. Pulse several times until minced. The cauliflower will have a granular texture – much like couscous. Set the cauliflower aside in a big bowl.

Add the remaining ingredients to the bowl and combine well.

Pour in the olive oil and add the spices and seasonings and again combine well gently.

Take spoonfuls of this mix and place in the tomato cups.

Garnish with black olives or cherry tomatoes and parsley. Drizzle with some Olive Oil if desired.