Tomatoes Stuffed with Herbed Couscous

Total Time
15 min
10 min
5 min
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.


olive oil

1 tsp

canned 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

tsp, freshly ground

fresh tomato(es)

8 medium

fresh parsley

2 Tbsp, chopped


  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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