A roasted tomato stuffed with couscous, fresh mozzarella, and basil makes a wonderful side dish delivering a spin on caprese salad that is pleasing to both the eye and the mouth.
Preparation Time
10 mins
Cooking Time
20 mins
Total Time
30 mins
Calories
292 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
Step 2
Pour boiling water over couscous in a bowl. Cover bowl with plastic wrap. Let couscous soak until the water is completely absorbed, about 5 minutes.
Step 3
Slice the tops from tomatoes and take a very small slice of the bottoms so they will be stable upright. Use a spoon to remove and discard the tomato innards. Put tomatoes in the prepared baking dish.
Step 4
Bake tomatoes in the preheated oven until lightly charred at the edges, about 20 minutes.
Step 5
Line the inner walls of each tomato with 4 basil leaves.
Step 6
Toss mozzarella cheese with the couscous; stuff into tomatoes. Drizzle balsamic vinegar over the top of the stuffed tomatoes.
