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Stuffed Tomatoes with Couscous

Updated on June 28, 2014

Fresh tomatoes filled with a tasty mixture of couscous and vegetables is the kind of dish that is not only healthy, but delicious. Make these Stuffed Tomatoes with Couscous ahead of time and they will stay fresh in the refrigerator whenever you are ready to enjoy them. These are also good warm if you prefer to pop them into a 375F. oven for about 25 minutes.

Serving Size

Serves: 4


  • 4 large ripe tomatoes
  • 2 tbls. olive oil
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrot
  • 1/2 cup chopped green pepper
  • 2 cloves garlic, minced
  • 1 1/2 cups cooked couscous
  • 1/2 tsp. dried thyme
  • chopped parsley


  1. Cut tops off tomatoes and scoop out centers, chopping and reserving pulp.
  2. In a large skillet, heat olive oil over medium heat.
  3. Add celery, carrots, green pepper and garlic.
  4. Saute until vegetables are soft, remove from heat.
  5. Add couscous, thyme and reserved tomato pulp to vegetables and mix well.
  6. Fill tomatoes and top with parsley.


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    • smine27 profile image

      Shinichi Mine 3 years ago from Tokyo, Japan

      This looks refreshing and satisfying.

    • Charito1962 profile image

      Charito Maranan-Montecillo 4 years ago from Manila, Philippines

      This sure is a delicious way of eating tomatoes!

    • aesta1 profile image

      Mary Norton 4 years ago from Ontario, Canada

      Will definitely try this. Onions, perhaps.

    • evawrites1 profile image

      evawrites1 4 years ago

      This looks delicious!

    • SandyDell profile image

      Sandy Dell 4 years ago from Lenore, Idaho

      Bet this would work with quinoa instead of couscous -- for the gluten free crowd!