Caprese Couscous Stuffed Tomatoes

5 from 3 votes

If you love the Italian trifecta of tomatoes, fresh mozzarella, and basil, you won't want to miss these caprese couscous stuffed tomatoes.

Prep Time20

Cook Time25

Total Time45

Course: Sides & Vegetables

Cuisine: Italian

Diet: Vegetarian

Servings: servings

6 medium vine-ripened tomatoes (look for ripe, but still firm, tomatoes)
1 ½ cups cooked couscous (¾ cup uncooked, cooked according to package directions)
¾ cup fresh mozzarella pearls
¼ cup minced fresh basil, more for garnish
¼ cup shredded Parmesan
1 teaspoon garlic powder
½ teaspoon kosher salt
¼ teaspoon coarse ground black pepper
balsamic glaze, optional, for serving

Preheat oven to 400℉. Prepare shallow baking dish by spraying with nonstick cooking spray.
Slice top off tomatoes. Scoop out excess pulp and seeds. Place upside down on paper towels to drain any remaining liquid while you prepare stuffing.
In a large bowl, combine couscous, mozzarella, basil, Parmesan, garlic powder, salt and pepper.
Fill each tomato with stuffing mixture, pressing firmly. Place stuffed tomatoes in prepared baking dish.
Bake at 400ºF for 25 minutes or until tomatoes are tender and cheese is melted.
Serve immediately, drizzled with balsamic glaze and more fresh basil, if desired.

Gluten-free: Substitute cooked quinoa for the couscous.
Cheese options: If you can't find mozzarella pearls, you can use a ball of fresh mozzarella, chopped into small pieces. Try regular shredded mozzarella or another type of cheese instead of the fresh mozzarella, if you prefer.
Make ahead: Stuffed tomatoes can be completely prepared ahead of time, up to a day in advance, and refrigerated until ready to bake. Add about ten minutes to the baking time.

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