Tomatoes Stuffed with Herbed Couscous
3
Points®
Total time: 15 min • Prep: 10 min • Cook: 5 min • Serves: 8 • Difficulty: Easy
This recipe is best in the summer when local tomatoes are at their peak. Try flavored couscous mixes, or other grains like tabbouleh, orzo, rice, or barley.
Ingredients
Olive oil
1 tsp
Tomato paste
1 Tbsp
Uncooked whole wheat couscous
10 oz
Fresh lemon juice
¼ cup(s)
Dried basil
1 tsp
Ground cinnamon
½ tsp
Table salt
½ tsp
Black pepper
⅛ tsp, freshly ground
Tomato
8 medium
Fresh parsley
2 Tbsp, chopped
Instructions
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.
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