Tomatoes Stuffed with Herbed Couscous

Total Time
15 min
10 min
5 min
This recipe is best made in the summer, when local tomatoes are at their peak. Try other grains for the stuffing, like brown rice, bulgur, or barley.



1½ cup(s)

canned tomato paste

1 Tbsp

olive oil

2 tsp

uncooked whole wheat couscous

1½ cup(s)

fresh lemon juice

¼ cup(s)

fresh parsley

2 Tbsp, fresh, chopped

dried basil

1 tsp, crumbled

ground cinnamon

½ tsp

table salt

½ tsp

black pepper

tsp, freshly ground

fresh tomato(es)

8 medium


  1. Combine the water, tomato paste, and oil in a medium saucepan; bring 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 the couscous with a fork, transfer to a bowl and let cool completely.
  2. Meanwhile, cut off the top half inch of each tomato, reserving the slices to use as lids. Scoop out the seeds and membranes. Fill the tomatoes with the couscous and top with the lids. Yields 1 stuffed tomato per serving.

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