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 made in the summer, when local tomatoes are at their peak. Try other grains for the stuffing, like brown rice, bulgur, or barley.
Ingredients
Water
1½ cup(s)
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
⅛ tsp, freshly ground
Tomato
8 medium
Instructions
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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