Preheat oven to 375 degrees F (190 degree C).
Cut the fresh tomatoes crosswise in half and scoop out the pulp; set aside. Invert the tomato shells on paper towels to drain.
In a small saucepan, bring the broth and sun-dried tomatoes to a boil. Remove the saucepan from heat and stir in the couscous. Cover and let stand for 5 minutes.
Stir in the cheese, basil, mint and pepper. Then gently stir in the tomato pulp.
Place the tomato shells in an 11×7 inchbaking dish. Spoon the couscous mixture into the shells, pressing the mixture firmly into the shells. Bake at 375 degrees F (190 degrees C)for 25 to 30 minutes or until heated through.
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