This refreshing salad combines the classic flavors of a Caprese salad with the wholesome goodness of couscous, all served within juicy tomato cups. It's a delightful appetizer or side dish that's both visually appealing and satisfying.
Ingredients: 4 large tomatoes. 1 cup couscous. 1 1/2 cups vegetable broth. 1 cup cherry tomatoes, halved. 1/2 cup fresh basil leaves, chopped. 1/4 cup vegan mozzarella cheese, diced. 2 tablespoons balsamic vinegar. 2 tablespoons extra virgin olive oil. Salt and pepper to taste.
Instructions: Cut off the tops of the big tomatoes and use a spoon to make cups out of the insides. Put away. Bring the vegetable broth to a boil in a saucepan. Put in the couscous, cover, and take it off the heat. After 5 minutes, use a fork to fluff it up. Put the cooked couscous, cherry tomatoes, basil, and vegan mozzarella in a bowl. Add pepper and salt. To make the dressing, mix the olive oil and balsamic vinegar in a small bowl with a whisk. Pour the sauce over the couscous mixture and mix it all together. Put some of the couscous salad into each tomato cup. If you want, you can add more basil leaves as a garnish. Serve and have fun!
Prep Time: 15 minutes
Cook Time: 5 minutes
Jennifer Mercier
