Printed July 29, 2026
Couscous Stuffed Tomatoes with Harissa Yogurt
Leftover couscous finds new purpose packed inside roasted tomatoes with North African spices. Simple, elegant, and completely different from its first incarnation.
Ingredients
- 2 cups leftover cooked couscous
- 6 large tomatoes
- 1/4 cup dried apricots, chopped
- 1/4 cup toasted almonds, chopped
- 2 tablespoons fresh mint, chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- 2 tablespoons olive oil
- 1 cup Greek yogurt
- 2 teaspoons harissa paste
- Salt and pepper to taste
- Fresh herbs for garnish
Preparation
Stuffed vegetables are a cornerstone of Mediterranean cooking, appearing in various forms from Greece to Morocco. The technique transforms humble ingredients into something special, and leftover couscous is ideal for the filling—it's already cooked, absorbs flavors beautifully, and holds together when baked.
These stuffed tomatoes work as a light main course or substantial side dish, and they're just as good at room temperature as they are warm.
Preparation
- Preheat oven to 375°F.
- Cut the tops off the tomatoes and scoop out the insides with a spoon, leaving thick walls. Save the tomato flesh.
- Chop the reserved tomato flesh and combine with couscous, apricots, almonds, mint, cumin, cinnamon, salt, and pepper.
- Drizzle the inside of each hollowed tomato with a little olive oil and season with salt.
- Pack the couscous mixture into each tomato, mounding it slightly on top.
- Place stuffed tomatoes in a baking dish and drizzle with remaining olive oil.
- Bake for 30-35 minutes until tomatoes are tender and tops are lightly golden.
- While tomatoes bake, mix Greek yogurt with harissa paste and a pinch of salt.
- Let tomatoes cool for 5 minutes before serving.
Serve the stuffed tomatoes warm or at room temperature with a generous dollop of harissa yogurt. The sweet-tart tomatoes, spiced couscous, and creamy-spicy yogurt create a complex flavor profile that bears no resemblance to last night's plain couscous side dish.
