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1
Select 8 tomatoes that have the best presentation. Slice off the tops. Scoop out centers with a spoon, taking care not to pierce the outer flesh. Lightly salt inside of tomatoes and turn upside down on a plate. Set aside with tops reserved.
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2
Preheat oven to 400 F.
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3
Cut remaining 2 tomatoes in half. Remove seeds and stems. Finely dice the tomatoes and place in a large bowl.
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4
Bring stock to boil in a saucepan over medium-high heat. Add couscous, 2 tablespoons olive oil and 1 teaspoon salt and remove from heat. Let steam, covered, for 5 minutes.
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5
Heat 2 tablespoons olive oil in a skillet over medium heat. Add chopped eggplant. Sprinkle with 1 teaspoon salt. Saute until softened and turning golden brown, about 3 minutes. Transfer to bowl with tomatoes.
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6
Fluff couscous with fork and add to bowl with tomatoes and eggplant. Add the green pepper, shallot, garlic, harissa, cumin, cinnamon and chopped mint. Stir to combine well.
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7
Set aside 2 tablespoons crumbled feta. Gently stir remaining feta into couscous. Taste to see if more salt is needed.
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8
Blot the inside of the whole tomatoes gently with a paper towel. Fill the centers with the couscous. Top with reserved feta.
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9
Arrange tomatoes in a lightly oiled baking dish. Drizzle additional olive oil over tomatoes. Sprinkle lightly with salt and pepper. Roast in oven until cheese is golden, 20-25 minutes.
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10
Remove and let tomatoes cool to room temperature. Before serving, drizzle with freshly squeezed lemon juice. Garnish with fresh mint leaves and reserved tomato tops.
