Couscous Stuffed Tomatoes

Fresh veg, protein, fats, and grains make up a balanced plate. This stuffed tomato recipe can be a main meal or a side dish. Fresh tomatoes are stuffed with a grain (couscous) and topped with fat and protein (feta and mushrooms). We recommend adding some fresh greens to serve as well as added protein such as lentils or beans.




  • Health
  • Light Meal
  • Low Carb
  • Low Fat
  • Vegetarian


  • South African
  • Mediterranean

Cooking Methods

  • Cooking
  • Roasting

Prep Time

Cooking Time

25 minutes


Couscous Stuffed Tomatoes

  • 6 large tomatoes, tops and pulp removed
  • 1 cup couscous
  • 2 cups vegetable stock
  • 1 clove garlic crushed
  • 15 black olives, pitted and finely chopped
  • 1/2 cup mushrooms finely chopped
  • 2 tbsp olive oil
  • 3/4 cup feta cheese crumbled (*optional)
  • 1 handful fresh mint leaves finely chopped


Stuffed Couscous Tomatoes

  1. Place the couscous in a bowl with some salt and pepper.
  2. Heat the vegetable stock on the stove until it starts to simmer. Remove it from the heat and immediately pour it over the couscous.
  3. Drizzle a tablespoon of olive oil over, then cover with cling film and set aside for 10-15 minutes.
  4. Heat a tablespoon of olive oil in a small pan, add the garlic and mushrooms and fry them quickly, till just browned.
  5. Remove the cling film from the couscous and using a fork, mix it around, till it is loose and crumbly.
  6. Add the fried mushrooms, olives, feta cheese and mint to the couscous and mix all the ingredients together.
  7. Spoon the mixture into the tomato shells. Place them in a baking tray.
  8. Season with freshly ground salt and pepper and drizzle with a little more olive oil.
  9. Bake in a preheated 180℃ oven, for 20-25 minutes.
  10. Serve with some fresh greens, or extra protein (*steak, chops, beans, lentils or tofu)