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Yield
Serves : 4

How to Make It

Step 1    

Peel the tomatoes and cut a 3/4-inch slice off the bottom of each, reserving them for lids. Scoop out the seeds and the center flesh. Rub the insides with a little Herb Oil and put a clove of garlic, a sprig of thyme, a sprig of tarragon, a bay leaf and a basil leaf in each tomato. Put the lids on and roast at 325°F for 10 to 12 minutes or until the tomatoes just begin to soften (not so long that they lose their shape). Remove and discard the garlic and herbs.

Step 2    

Warm the couscous over a double-boiler and stir in the mushrooms, tomato concassée, pine nuts, cucumber and corn one at a time until they are thoroughly incorporated. Stir in the olive oil, chopped chives, tarragon, mint and basil. Season to taste with salt and pepper.

Step 3    

Spoon the warm couscous salad into the hot tomatoes and top with the lids. Rub the tomatoes with a little Herb Oil and return them to the oven for 5 minutes. Place 2 tomatoes on each plate, garnish each with 2 chive pieces and serve.

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