• (4) tomatoes, cored and hollowed
  • (2) cups water
  • (1) tsp salt
  • (1) cup pearled couscous
  • (½) cup feta cheese, crumbled
  • (1) lemon, juiced
  • (1) cup baby spinach
  • salt & pepper, to taste


  1. Bring water to a boil and add couscous and salt
  2. Stir couscous, bring back to a boil and cook until tender (about 10 minutes)
  3. When couscous is fully cooked and water has dissolved, add lemon juice, spinach and feta cheese to couscous and stir until well combined — the heat from the cooked couscous will wilt the spinach
  4. Stuff each tomato with couscous filling
  5. Can be served warm or at chilled

Feta, Spinach and Couscous Stuffed Tomatoes