Recipe amount - 30 appetizer servings

Decorated stuffed kiwi and tomatoes

14 each small tomato
8 each large kiwi
1 each 6oz package of wild mushrooms cous cous
fish raw - optional
30 each cooked medium shrimp
½ each red bell pepper, very thinly slivered
1 each fresh enoki mushrooms package
30 each small piece of fresh dill
1/4 cup rice vinegar
2 Tbsp sugar
tsp salt

Preparation steps:
  1. Cook cous cous based on package instructions and cool down to room temperature.
  2. Prepare the dressing. Marinate the red bell peppers in the dressing for 15 minutes.
  3. Tomatoes - cut tops and scoop out the seeds to form small cups. Trip the bottom of the tomatoes, so they don't flip over when being served, but be careful not to create a whole in the cup.
  4. Peel the kiwi and cut in halves. Scoop out the seeds to form small cups.
  5. Fill the tomatoes and kiwi cups with cous cous. On each cup arrange a shrimp, 2-3 bell pepper slivers, 1-2 enoki mushroom and a piece of dill. If using fish raw, put it on the cous cous before the other ingredients.
Picture of recipe

Take note!
  • The enoki mushrooms must be
    very fresh otherwise they won't hold
    as a garnish.

  • Stuff the kiwi and tomatoes with humus
    instead of cous cous.