Photo of Tomatoes Stuffed with Herbed Couscous by WW

Tomatoes Stuffed with Herbed Couscous

0 - 3
PersonalPoints™ per serving
Total Time
15 min
10 min
5 min
Celebrate one of this season's best -- tomatoes. Experiment with flavoured couscous mixes, or with other grains; try tabbouleh, rice, orzo, or barley.


Olive oil

1 tsp(s)

Canned tomato paste

1 tbsp(s)

Uncooked whole wheat couscous

10 oz

Fresh lemon juice

¼ cup(s)

Fresh parsley

2 tbsp(s), chopped

Dried basil

1 tsp(s)

Ground cinnamon

½ tsp(s)

Table salt

½ tsp(s)

Black pepper

pinch, freshly ground

Fresh tomato(es)

8 medium


  1. In a medium saucepan, bring 1 1/2 cups water, the oil and tomato paste to a boil. Stir in the couscous, lemon juice, parsley, basil, cinnamon, salt and pepper. Remove from the heat; cover and let stand until the liquid is absorbed, about 5 minutes. Uncover; gently fluff with a fork and let cool completely.
  2. Cut off the top of tomatoes, reserve the slices to use as lids. Scoop out the seeds and membranes from the tomatoes. Divide the couscous among the tomatoes; top with the lids.