Ingredients
4
4 servings
- •1 cup boiling water
- •1 cup couscous
- •4 tomatoes
- •16 leaves fresh basil
- •8 ounces fresh mozzarella cheese, diced
- •0.25 cup balsamic vinegar, or to taste
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 292
- Carbohydrate: 33g
- Fat: 9g
- Fiber: 3g
- Protein: 19g
- Sugar: 5g
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