Couscous Stuffed Roasted Tomatoes Recipe


  • 1 cup, uncooked Original Couscous
  • 1/2 teaspoon salt
  • 1/3 cup parsley, finely chopped
  • 1/3 cup cilantro, finely chopped
  • 1/3 cup mint, finely chopped
  • 1 cup crumbled feta cheese
  • 4 large or 8 medium tomatoes


  • Preheat oven to 375 degrees F.
  • In a medium saucepan bring 1 cup water and the salt to a boil. Add the couscous, stirring quickly. Remove from heat and cover. Let stand for 4 to 5 minutes. Fluff with a fork.
  • Meanwhile, cut off tops of tomatoes (and reserve for decoration, if you wish). Core and hollow out the tomatoes using a melon baller or spoon. Discard the core. Chop up the tomato pulp and mix, along with any juices, into the couscous.
  • Stir in the parsley, cilantro, mint, and feta cheese into the couscous mixture. Spoon into the prepared tomatoes.
  • Put the tomatoes in a baking pan and roast for 20 minutes, or until tomatoes are tender but not cracking. Remove and serve.