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  • 8 Tomatoes (about 2.5″ diameter)
  • 1 cup Couscous
  • 3/4 cup Water
  • 4 Tablespoon Pesto, divided
  • 1 Tablespoon Butter
  • 2 teaspoon Garlic Powder
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1 cup Mozzarella, shredded 
  • 1 lb Shrimp 


  1. Preheat oven to 350°F.
  2. Remove and core the centers of all the tomatoes. 
  3. Combine the tomato cores, water, 1 tablespoon of pesto, butter, garlic powder, salt, and pepper to a small sauce pot. Bring to a boil. 
  4. Add the couscous to the liquid. Immediately add lid to pot and remove from heat. Let sit 5 minutes then stir in mozzarella. 
  5. Stuff the center of each tomato with couscous mixture. Place the stuffed tomatoes in a roasting pan and bake for 25 minutes. 
  6. Toss shrimp with 3 tablespoons of pesto. Place a saute pan over medium heat and cook shrimp 3 minutes per side or until cooked through and no longer pink. (The parmesan in the pesto will crisp the sides of sides of the shrimp when cooking.)
  7. Serve shrimp with tomatoes. Enjoy!


Servings: 4

Calories: 469

Fat: 15

Carbs: 47 

Fiber: 5.4

Protein: 36.9