Cous Cous Stuffed Tomato With Mint Pesto


Cous Cous Stuffed Tomato With Mint Pesto

Chef Eric’s Cous Cous Stuffed Tomato With Mint Pesto

This light and simple dish can be prepared to be served either hot or cold for any time of year as an appetizer or a great side.

Easy. SImple. Done.

Serves 4-6 as an entrée or 12 as a side dish

Ingredients / Cous Cous Tomato

  • 1 dozen medium tomatoes
  • 1 box of Israeli couscous
  • 1 can of garbanzo beans, chopped
  • 1/4 cup of toasted pine nuts
  • 1/4 cup chopped basil
  • 1/4 cup chopped spinach
  • 1 lemon, zested and juiced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cloves of garlic, minced
  • 1 shallot, chopped
  • 1/4 cup Italian breadcrumbs
  • 1/4 cup finely grated parmesan
  • olive oil


  1. Preheat oven to 375 degrees.
  2. Slice a very thin section off the bottom of the washed tomatoes to allow them to stand up without rolling around. Then slice off the tops and scoop out the insides with a spoon or melon baller.
  3. Sprinkle the interior of the tomatoes generously with salt and then place upside down on a paper towel for 30 minutes.
  4. In the meantime, pour the couscous grains into a large mixing bowl.
  5. Refer to package instructions to cook the cous cous
  6. Once cooked, mix the garbanzo beans, pine nuts, basil, spinach, lemon zest, lemon juice, salt and pepper into the couscous.
  7. In a small sauté pan, cook the shallots over medium-low heat with about a tablespoon of olive oil.
  8. As the shallots start to become translucent, add in the garlic and a pinch of salt.
  9. If the pan is dry, add more oil.
  10. After adding the garlic, sauté for about 30-60 seconds longer, or until you can start to smell the garlic and it softens.
  11. Add the cooked shallots and garlic into the couscous mixture and stir to combine.
  12. In a small bowl, mix together the breadcrumbs and parmesan.
  13. Spray a glass baking dish with non-stick spray.
  14. Spoon the mixture into the tomatoes and top with about a teaspoon of the breadcrumb mixture.
  15. Place the tomatoes into the baking dish.
  16. Drizzle a small amount of olive oil over the breadcrumb topping.
  17. Bake uncovered in the 375 degree oven for 20-25 minutes, or until the tomato skin starts to split and soften.
  18. Eat right away.

Ingredients / Mint Pesto

  • 3/4 cup packed mint leaves
  • 1/4 cup flat-leaf parsley leaves
  • 2 scallions, thickly sliced
  • 2 medium garlic cloves
  • 1/2 teaspoon finely grated lemon zest
  • 2 tablespoons extra-virgin olive oil
  • Salt & Pepper


  1. Combine mint, parsley, garlic and lemon zest and process in food processor.
  2. Add in the oil in a thin stream.
  3. Season to taste with salt & pepper.
  4. Drizzle over and around the tomato’s when ready to serve.

Fire it up!

Chef Eric

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