Couscous Stuffed Tomatoes

10 m
Prep Time
25 m
Cook Time


  • 3 cups (750 mililiters) cooked couscous
  • 8 medium vine-ripened tomatoes
  • 2 tablespoons (30 mililiters) olive oil
  • 2 tablespoons (30 mililiters) lemon juice
  • 1 tablespoon (15 mililiters) Gourmet Garden™ Lightly Dried Basil
  • 1 tablespoon (15 mililiters) Gourmet Garden™ Lightly Dried Parsley
  • 1 tablespoon (15 mililiters) lemon zest
  • 1/2 teaspoon (2 mililiter) salt
  • 1/4 cup (60 mililiters) chopped pecans


(per Serving)

This recipe has no significant nutritional value.


  • 1 Preheat oven to 350°F (180°C). Cut a thin slice off the top of each tomato and reserve. Use a spoon to scoop out seeds and pulp. Set aside.
  • 2 Whisk olive oil, lemon juice, Basil, Parsley, lemon zest and salt in a medium bowl until well blended. Stir in couscous and pecans. Arrange tomatoes in an 8-inch (20-cm) square baking pan sprayed with no stick cooking spray. Stuff tomatoes evenly with couscous mixture. Replace tomato tops.
  • 3 Bake 20 to 25 minutes until tomatoes are tender. Let stand 5 minutes before serving.


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