Couscous-stuffed tomatoes with yoghurt and mint sauce

Couscous-stuffed tomatoes with yoghurt and mint sauce

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  • 0:15 Prep
  • 0:20 Cook
  • Makes 12-16
  • Advanced

These elegant stuffed tomatoes can be served as a gourmet entree or as a side dish to lamb, chicken or fish.

Featured in
Starters recipes, Couscous recipes


  • 2 x 500g saladette truss tomatoes
  • 1 lemon, juiced
  • 1 cup (190g) couscous
  • 4 dried figs, diced
  • 2 tablespoons toasted flaked almonds
  • 1/2 teaspoon ground cinnamon
  • Salt & freshly ground pepper
  • Olive oil spray
  • 1 cup (260g) natural yoghurt
  • 1 tablespoon fresh lemon juice
  • 1 garlic clove, crushed
  • 2 tablespoons chopped fresh mint


  • Step 1
    Cut a thin slice from the top of each tomato. Using a teaspoon, remove the flesh and juice. Discard the flesh. Place the juice and seeds in a measuring jug. Place tomato shells in a baking dish.
  • Step 2
    Add lemon juice to the tomato juice. Add enough water to make up 1 cup (250ml) of tomato liquid. Place the couscous in a bowl. Add the tomato mixture and combine. Set aside for 10 minutes. Fluff the couscous with a fork. Stir in the figs, almonds and cinnamon.
  • Step 3
    Preheat oven to 200°C. Fill shells with couscous. Replace tops on each tomato. Spray with oil. Bake for 15 minutes.
  • Step 4
    Mix the yoghurt, lemon juice, garlic and mint. Serve tomatoes with the natural yoghurt.

  • Vegetarian
  • Author: Gemma Purcell
  • Image credit: Louise Lister
  • Publication: Fresh Living



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