About this recipe: Plump, juicy tomatoes are stuffed with couscous, sun-dried tomatoes, mozzarella, fresh basil and mint, then roasted to perfection.
- 02 Jan 2010
Something else. Really Good. Have made it twice. Second time made a couple of changes. Used Fresh Mozarella and baked the tomatoes with the caps on; it helped keep the moisture in so the couscous did not dry out. Good main dish. - 24 Jul 2008
Something else. I thought the filling was great but would skip the tomatoes entirely. Incidentally, I had a lot of extra filling -- this would've probably filled eight tomatoes. (This doesn't matter to me as I'll skip the tomatoes in the future.) For lack of ingredients, I used goat cheese instead of mozzarella. Since I'm not that great a cheese fan, I may skip it entirely next time. I also left out the mint. I'm glad I didn't leave out the basil -- I felt it added a lot to the recipe. Tomatoes: they made the couscous soggy - yes, I drained the tomatoes as the recipe suggested - making the couscous less pleasant to eat. If, however, you insist on using the tomatoes, I suggest you cut them in half horizontally. I made the mistake of cutting a small hole in the top, and emptied the insides and filled the tomato through that hole. This was bad because as the tomatoes expanded during baking, the skin wrinkled and shrunk, causing some tomatoes to split. - 24 Jul 2008