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My review
Couscous Caprese
C. Murphy
"A roasted tomato stuffed with couscous, fresh mozzarella, and basil makes a wonderful side dish. It's very pleasing to the eye and the mouth."
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Ingredients
35 m servings 292 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
- 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.
- 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.
- Bake tomatoes in the preheated oven until lightly charred at the edges, about 20 minutes.
- Line the inner walls of each tomato with 4 basil leaves.
- Toss mozzarella cheese with the couscous; stuff into tomatoes. Drizzle balsamic vinegar over the top of the stuffed tomatoes.
Nutrition Facts
Per Serving: 292 calories; 9.4 g fat; 32.6 g carbohydrates; 18.8 g protein; 36 mg cholesterol; 367 mg sodium. Full nutrition
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Reviews
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Newest
10/3/2017
I can't believe this recipe only has 3 reviews so far! My family loves this recipe, even my pizza-only daughter. This recipe only needs changes based off of personal preference, this is why it...
7/26/2016
I served this as a light lunch for my husband and self; used dried basil added to the couscous. I have made this twice, both times stuffing the couscous into unbaked hollowed tomato and topping ...
2/9/2013
This was very good, but we think in the summer on the grill it'll be fantastic with vine-ripe tomatoes. I did add butter and salt to the couscous just for more flavor, and after I stuffed the t...
11/25/2015
I added some diced yellow pepper to the couscous and prepared it with chicken broth instead of water. I think next time I'll chop the basal and mix that in too instead of lining the tomato. I al...