Couscous Stuffed Tomatoes

Couscous Stuffed Tomatoes

  • 10m

    prep time

  • 25m

    Cook Time

  • 10





  • 3 cups cooked couscous
  • 8 medium vine-ripened tomatoes
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon Basil
  • 1 tablespoon Parsley
  • 1 tablespoon lemon zest
  • 1/2 teaspoon salt
  • 1/4 cup chopped pecans

Nutrition information

Nutrition information coming soon.


  • Preheat oven to 350°F. Cut a thin slice off the top of each tomato and reserve. Use a spoon to scoop out seeds and pulp. Set aside.

  • 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 square baking pan sprayed with no stick cooking spray. Stuff tomatoes evenly with couscous mixture. Replace tomato tops.

  • Bake 20 to 25 minutes until tomatoes are tender. Let stand 5 minutes before serving.