Couscous Stuffed Baked Tomatoes with Basil Spinach Pesto

Enjoy tasty and delicious meal in 35 minutes. Juicy couscous stuffed baked tomatoes served with basil spinach pesto.


Prep Time: 15 mins
Cook Time: 25 mins
Yields: 2-4


  • 5 large tomatoes
  • 1/2 cup couscous
  • 1 tablespoon oil, for frying
  • 1 garlic clove, minced
  • 1 small white onion, finely chopped
  • salt and pepper, to taste
  • 1/2 cup baby spinach
  • 1/2 cup rocket leaves


  1. Cut about 1cm thick slice off top of each tomato and set the tops aside. Scoop out flesh from the tomatoes, leaving 0.5cm thick shells. Save removed flesh.
  2. Cook couscous according to the package directions. In a frying pan heat oil over medium heat. Add garlic and cook for 30 seconds. Add in onions and cook for 3-5 minutes until golden. Add in the tomato flesh and cook for about 5 minutes, season to taste. Turn the heat off and stir in cooked couscous, baby spinach and rocket leaves.
  3. Preheat oven to 180°C. Place tomatoes in the baking dish. Fill each tomato with couscous mixture and cover with the reserved tomato tops. Add 1/2 cup water to the bottom of the baking dish. Roast for 20-25 minutes until tomatoes are tender, but still holding their shape. Serve warm with basil spinach pesto. Enjoy!

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