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Couscous Caprese

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Couscous Caprese

Couscous Caprese

Couscous Caprese might be a good recipe to expand your main course repertoire. This recipe serves 4. Watching your figure? This vegetarian recipe has 369 calories, 19g of protein, and 13g of fat per serving. 3 people found this recipe to be scrumptious and satisfying. Head to the store and pick up balsamic vinegar, couscous, tomatoes, and a few other things to make it today. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. From preparation to the plate, this recipe takes around 35 minutes.

Instructions

1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
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Baking PanBaking Pan
OvenOven
2
Pour boiling water over couscous in a bowl. Cover bowl with plastic wrap.
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CouscousCouscous
WaterWater
WrapWrap
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Plastic WrapPlastic Wrap
BowlBowl
3
Let couscous soak until the water is completely absorbed, about 5 minutes.
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CouscousCouscous
WaterWater
4
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.
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TomatoTomato
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Baking PanBaking Pan
5
Bake tomatoes in the preheated oven until lightly charred at the edges, about 20 minutes.
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TomatoTomato
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OvenOven
6
Line the inner walls of each tomato with 4 basil leaves.
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Fresh BasilFresh Basil
TomatoTomato
7
Toss mozzarella cheese with the couscous; stuff into tomatoes.
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MozzarellaMozzarella
CouscousCouscous
TomatoTomato
8
Drizzle balsamic vinegar over the top of the stuffed tomatoes.
Ingredients you will need
Balsamic VinegarBalsamic Vinegar
TomatoTomato
DifficultyMedium
Ready In35 m.
Servings4
Health Score17
Vegetarian
DietsLacto Ovo Vegetarian
Dish TypesLunchMain CourseMain DishDinner
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