What’s Cooking: Couscous Stuffed Tomatoes

A beautiful view for a beautiful dish. This week Couscous Stuffed Tomato is What’s Cooking aboard the Spirit of Boston.


  • 4 each 5×6 Tomatoes w/ tops cut off and seeds scooped out
  • 2 cups Couscous Israeli
  • 2 ¼ cups Vegetable broth
  • ¼ cup Diced white onions
  • ¼ cup Diced carrots
  • ¼ cup Diced red peppers
  • 1 TBL Curly parsley chopped
  • 2 TBL Feta cheese
  • 2 TBL Olive oil
  • To taste: salt and pepper


  1. Heat oil in sauce pan over medium high heat
  2. Add couscous, carrots, onions, peppers stirring until onion translucent and couscous is a light golden brown. 5-7 minutes
  3. Add vegetable broth and bring to a boil
  4. Reduce heat to simmer, cover, and cook until all cubes absorbed
  5. Pour in feta and curly parsley
  6. Season with salt and pepper
  7. Place ½ cup couscous in tomato
  8. Place in oven at 375 degrees. 8-12 minutes