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–+ servings
Overhead view of stuffed tomatoes in a black dish.
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5 from 3 votes

Caprese Couscous Stuffed Tomatoes

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 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Sides & Vegetables
Cuisine: Italian
Diet: Vegetarian
Servings: 6
Author: Rachel Gurk

Ingredients

  • 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 (plus more for garnishing)
  • ¼ cup shredded Parmesan cheese
  • 1 teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon coarse ground black pepper
  • balsamic glaze, optional, for serving

Instructions

  • 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 them upside down on paper towels to drain any remaining liquid while you prepare stuffing.
    6 medium vine-ripened tomatoes
  • In a large bowl, combine couscous, mozzarella, basil, Parmesan, garlic powder, salt and pepper.
    1 ½ cups cooked couscous, ¾ cup fresh mozzarella pearls, ¼ cup minced fresh basil, ¼ cup shredded Parmesan cheese, 1 teaspoon garlic powder, ½ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper
  • Fill each tomato with stuffing mixture, pressing firmly. Place stuffed tomatoes in prepared baking dish. It's okay if the stuffing is heaped up and even overflowing a bit.
  • 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.

Notes

  • Gluten-free: Substitute cooked quinoa for the couscous. Quinoa has more protein than couscous and tastes very similar. 
  • 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 since the tomatoes are chilled.

Nutrition

Serving: 1stuffed tomato | Calories: 127kcal | Carbohydrates: 15g | Protein: 7g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 14mg | Sodium: 357mg | Potassium: 339mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1205IU | Vitamin C: 17mg | Calcium: 138mg | Iron: 1mg

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