Couscous-Filled Heirloom Tomatoes

Couscous-Filled Heirloom Tomatoes

Serves 4

Choose striped or uniquely colored heirloom tomatoes for this light vegetarian entrée or side dish. Add a drained can of tuna or salmon to the couscous filling, if you like.

  • 4 medium heirloom tomatoes (about 1 1/2 pounds total), topped
  • 1 cup uncooked whole wheat couscous
  • 1 tablespoon sherry vinegar
  • 2 teaspoons chopped fresh regular or lemon thyme, divided
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1 (15-ounce) can no-salt-added garbanzo beans, rinsed and drained
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Using a spoon, scoop out the middle of each tomato half, leaving 1/4-inch flesh around the outside. Finely chop any large pieces and transfer to a large, nonreactive bowl, along with any accumulated juices. (Transfer hollowed out tomato halves to a platter, cover and set aside at room temperature.) To the chopped tomato, add couscous, vinegar, 1 teaspoon thyme, salt and pepper; stir well, cover and set aside at room temperature until couscous is tender, about 1 hour.

Fluff couscous mixture with a fork and then stir in garbanzo beans. Spoon into tomato halves, garnish with remaining 1 teaspoon thyme and serve.

Nutritional Info: 
Per Serving:270 calories (20 from fat), 2.5g total fat, 0.5g saturated fat, 0mg cholesterol, 310mg sodium, 54g carbohydrate (11g dietary fiber, 6g sugar), 12g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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