Fresh tomatoes stuffed with basil and mozzarella couscous and baked until bubbly. They are the perfect summer side dish, lunch, or appetizer!
Course
Appetizer, Lunch, Side Dish
Cuisine
Italian, Vegetarian
Prep Time10minutes
Cook Time10minutes
Total Time20minutes
Servings4
AuthorJessica Levinson
Ingredients
4Beefsteak tomatoes
1cupcooked Israeli Couscous(also known as pearl couscous)*
Pinchfreshly ground black pepper
Pinchgarlic powder
1teaspoonextra virgin olive oil
3ouncesfresh mozzarella(a little less than half of an 8-ounce mozzarella ball)
5 to 6basil leaves
Instructions
Preheat oven to 350° F. Lightly oil a square baking dish.
Use a paring knife to scoop out the inside of each tomato. (Don't discard the insides- save them for salsa or my Catalan Toast!)
In a small bowl, combine cooked couscous, black pepper, garlic powder, and olive oil.
Slice 4 thin slices off of your mozzarella ball and set aside. Chop the remaining mozzarella into small cubes (about 1/4 inch). Thinly slice basil, reserving a few ribbons for garnish. Add the mozzarella cubes and basil to the couscous and stir to combine.
Scoop couscous mixture into the hollowed tomatoes, filling to the top. Place a slice of mozzarella over each tomato and bake for 10 minutes. Turn oven up to broil and broil for a few more minutes, watching closely, until the tops are golden and bubbly.
Remove from the oven and garnish with reserved basil ribbons. Serve immediately.
Recipe Notes
*Cook couscous with low-sodium chicken or vegetable broth for more flavor.