Preheat the oven to 400°F (200°C). Place the tomatoes in a single layer in a baking dish (if necessary, cut a very thin sliver from the base of each tomato so that it will sit flat). Put the seeds and scooped-out flesh in a sieve over a pitcher, and press to squeeze out the juices. Discard the seeds and flesh.
Put the fruit in a small bowl with 1⁄3 cup of the tomato juice. Stir, then leave to soak. Make up the remaining tomato juice to 11⁄2 cups with stock.
Heat 2 teaspoons of the oil in a non-stick pot. Add the pine nuts and cook over a low heat, stirring all the time, for 2 minutes, until golden. Remove from the pan with a slotted spoon and set aside.
Add the remaining oil to the pot and cook the scallions for 2 minutes, until soft. Stir in the spices and cook for a few more seconds. Pour in the stock and bring to a rapid boil. Remove from the heat, then add the couscous in a steady stream, stirring constantly. Cover and leave to stand for 3 minutes.
Stir the fruit, pine nuts and parsley into the couscous, then season. Spoon the couscous mixture into the tomatoes and replace the tops. Bake for 15 minutes until tender. Rest for 5 minutes before serving with yogourt or tzatziki.
Variation: Dried peaches can be used instead of dried apricots, and almonds or hazelnuts instead of pine nuts.
Per serving: 538 calories, 28 g fat (5 g saturated), 14 g protein, 54 g carbohydrate, 10.5 g fibre