Tomatoes stuffed with couscous

    55 minutes

    Plump tomatoes are stuffed with couscous, sun-dried tomatoes, mozzarella, fresh basil and mint, then roasted to perfection.

    54 people made this

    Serves: 4 

    • 4 large tomatoes
    • 1½ cups vegetable stock
    • 60g sun-dried tomatoes, chopped
    • 185g couscous
    • 30g grated mozzarella
    • handful finely chopped fresh basil
    • 2 tablespoons finely chopped fresh mint
    • ¼ teaspoon freshly ground black pepper

    Preparation:25min  ›  Cook:30min  ›  Ready in:55min 

    1. Preheat oven to 190 C.
    2. Cut the tomatoes in half crosswise and scoop out the pulp. Set the pulp aside and invert the tomato shells on to a paper towel to drain.
    3. In a small saucepan, bring the stock and sun-dried tomatoes to the boil. Remove from the heat and stir in the couscous. Cover and let stand for 5 minutes.
    4. Stir in the mozzarella, basil, mint and pepper, then add the reserved tomato pulp.
    5. Place the tomato shells in an 18x28cm baking dish. Spoon the couscous mixture into the shells, pressing down firmly. Bake for 25-30 minutes or until heated through.

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    Reviews in English (42)


    Like three earlier reviewers, I thought the filling was great but would skip the tomatoes entirely. Incidentally, I had a lot of extra filling -- this would've probably filled eight tomatoes. (This doesn't matter to me as I'll skip the tomatoes in the future.) Filling: Since some reviewers suggested adding nuts, instead of plain couscous I used Near East brand toasted pine nut couscous mix. For lack of ingredients, I used goat cheese instead of mozzarella. This turned out fine in small quantities. Since I'm not that great a cheese fan, I may skip it entirely next time. I also left out the mint. I'm glad I didn't leave out the basil -- I felt it added a lot to the recipe. Tomatoes: The tomatoes don't acquire the spicing of the couscous and end up dragging down the dish with their blandness. In addition, they made the couscous soggy -yes, I drained the tomatoes as the recipe suggested-, making the couscous less pleasant to eat. If, however, you insist on using the tomatoes, I suggest you cut them in half horizontally. I made the mistake of cutting a small hole in the top, and emptyed the insides and filled the tomato through that hole. This was bad because as the tomatoes expanded during baking, the skin wrinkled and shrunk, causing some tomatoes to split. (One of my uploaded pictures shows this.)  -  02 Dec 2006  (Review from Allrecipes USA and Canada)


    Really Good. Have made it twice. Second time made a couple of changes. Used Fresh Mozarella and baked the tomatos with the caps on, it helped keep the moisture in so the couscous did not dry out. Good main dish alone but I agree with the reviewer that it said it could benefit from something with.  -  03 Mar 2001  (Review from Allrecipes USA and Canada)


    Excellent! I used pine nut couscous mix, substituted goat cheese for the mozzarella, added roasted red peppers along with the sun dried tomatoes, and skipped the mint. Also, after reading the comments about the mix being too soggy, I strained the tomato pulp before adding it to the mix. I cooked it with the tomato top on, and then removed the top for the last few minutes and put the tomatoes under the broiler. Overall, the taste was wonderful, no problems with the consistency, and this recipe was quick, easy and delicious.  -  13 Feb 2011  (Review from Allrecipes USA and Canada)