|Red lentils||1⁄4 Cup (4 tbs)|
|Orange juice||1 Cup (16 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Couscous||2⁄3 Cup (10.67 tbs)|
|Sweet red pepper||1 , chopped|
|Chopped dates||1⁄2 Cup (8 tbs)|
|Sliced scallions||1⁄3 Cup (5.33 tbs)|
|Currants||1⁄3 Cup (5.33 tbs)|
|Toasted slivered almonds||3 Tablespoon|
|Chopped fresh mint||2 Tablespoon|
|Grated lemon rind||1 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
Place the lentils in a small saucepan and add enough water to cover by 1/2".
Bring to a simmer over medium heat.
Cook for 5 minutes, or until the lentils are just tender.
Drain and rinse under cold water, pressing firmly to remove any excess water.
Place in a large bowl.
Add the orange juice and water to the saucepan.
Bring to a boil over high heat.
Stir in the couscous.
Cover, remove from the heat, and let stand for 5 minutes.
Fluff with a fork.
Add to the bowl with the lentils.
Stir in the peppers, dates, scallions, currants, almonds, mint, lemon rind, cinnamon, and salt.
Slice the tops from the tomatoes and discard; carefully scoop out the insides and discard.
Divide the couscous mixture among the tomatoes.