Stuffed Tomatoes with Couscous and Gruyère

Makes 4 servings.


  • 1 cup (4 oz.) Le Gruyère® cheese, grated
  • 1 cup plain couscous
  • 3  beef bouillon cubes, divided
  • 8 large tomatoes
  • 1 onion, finely chopped
  • 7 oz. ground beef
  • 1 Tbsp. olive oil
  • 1 bunch parsley, finely chopped
  • 2 Tbsp. raisins
  • Tabasco
  • Salt and pepper


Preheat oven to 400° F.

Prepare couscous according to package directions, adding 2 bouillon cubes to the boiling water. Cover and leave to soak for 10 minutes, then loosen with a fork.

Cut off the top of the tomatoes, and scoop out the inside.

Fry the ground beef with the onion in hot oil. Once fried, stir in the parsley, raisins, Le Gruyère® cheese and, couscous. Season with salt and pepper. 

Add remaining bouillon cube to 8 ounces of water, heating until the cube has been dissolved. Place mixture into a baking dish. Bouillon mixture should fill dish to a depth of 3/4". Add additional water if needed.

Stuff tomatoes with the filling, replace the top and place into bouillon-filled baking dish. Bake for 25 minutes.