Caprese Couscous Salad in Tomato Cups

Combine the couscous with the water in a small saucepan over medium heat. Bring to a boil, reduce to a simmer, cover the pan and allow the couscous to cook until tender, and all of the water is absorbed. Use the package directions for timing. When done, remove from heat and set aside.

While the couscous cooks, slice the tops off of the tomatoes. Scoop out the insides of the tomatoes and discard them (or use for another purpose). Set the hollowed-out tomatoes aside.

In a large bowl, combine the grape tomatoes, mozzarella, basil, balsamic vinegar and olive oil. Add the cooked couscous and stir to combine. Salt and pepper to taste.

Divide the filling evenly among the four tomato “cups”. Garnish with additional basil, if desired.

Notes:
I ate one of these for dinner on the night that I made them. So with the leftovers, I poured all of the “salad” into a large bowl, chopped the beefsteak tomatoes into 1/2-inch chunks and then stirred it into the rest of the ingredients. I ate it for lunch the following day, and then added some grilled chicken for dinner the following day. There should be enough liquid to keep it cohesive. If not, add balsamic and olive oil, 1 teaspoon at a time, until you reach the consistency you desire.