Feta Oregano Stuffed Tomatoes

6-8 medium/large red ripe tomatoes
1/2 c greek yogurt (plain/soy yogurt substitutions work perfectly)
1 TSP dried oregano (or 1 TBSP fresh, chopped)
1 TBSP olive oil, plus more to serve
1/2 small white/yellow onion, chopped
2 garlic cloves, minced finely
1/2 c. crumbled feta cheese, regular or seasoned
1/2 cup whole wheat couscous, uncookedCut the tops off the tomatoes and scoop out the insides, careful not to puncture the skins. Place innards and juices into a bowl. Mix all remaining ingredients in a bowl, plus 2/3 c. of the tomato innards and juices. You want a pan that is just big enough for the tomatoes to fit in snug- this way they don’t topple over. Spray the pan with non stick cooking spray and then fit the tomatoes in before filling; fill to the brim. Bake at 350 degrees for 50-60 minutes, drizzle with olive oil before serving.