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  • Prep-time: / Ready In:
  • Makes 4 tomatoes + 6 cups pilaf

Slicing large tomatoes in a grid pattern creates a beautiful blooming effect that’s perfect for stuffing with curry-spiced couscous. The fragrant pilaf is studded with sweet raisins, hearty lentils, and juicy peas to add satisfying heft and warm contrast to the cool tasting notes of the raw tomato. A swipe of homemade cilantro sauce adds a refreshing creamy element that will leave you licking your plate. Garnish each serving with a sprinkle of cilantro and a squeeze of lime juice to complete this eye-catching Mediterranean feast.

For more fresh tomato recipes, check out these tasty ideas:


  • 1 cup chopped onion
  • 3 cloves garlic, minced
  • 1 tablespoon curry powder
  • ¾ cup dry whole wheat couscous
  • ¾ cup fresh English peas or frozen peas
  • ¼ cup golden raisins
  • 5 oz. grape tomatoes, halved
  • 1½ cups cooked red lentils
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • ½ cup chopped fresh cilantro
  • ⅓ cup raw cashews, soaked 10 minutes and drained
  • ¼ cup low-sodium vegetable broth
  • ¼ cup sliced scallions
  • 2 tablespoons lime juice
  • 4 large slicing tomatoes (6 to 8 oz. each), cored and sectioned without cutting through to the bottom
  • Lime wedges


  1. For pilaf, in a large saucepan cook onion, garlic, and curry powder over medium 3 minutes, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add 1 cup water; bring to boiling. Stir in couscous; remove from heat. Let stand 5 minutes.
  2. Stir in peas and raisins; let stand 5 minutes. Stir in grape tomatoes and lentils. Season with salt and pepper.
  3. For cilantro sauce, in a small food processor combine cilantro, cashews, broth, scallions, and lime juice. Process until smooth. Season with salt and pepper.
  4. Spread cilantro sauce along one side of each plate. Spoon 1 cup pilaf on each plate. Top each with a “blooming” tomato. Fill each tomato with the remaining pilaf. Serve with lime wedges and additional cilantro.

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about the author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.

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