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Caprese style cous cous stuffed tomatoes with mozzarella, basil & balsamic glaze


Allergens: Wheat Gluten, Celery, Milk, Sulphites

1 pack of Twistd Mediterranean inspired chargrilled vegetable cous cous

12 fresh medium salad tomatoes

125g (drained) mozzarella – tear into small chunks

1 tbsp balsamic glaze

Handful of fresh basil leaves – chopped finely

Olive oil


  1. Pre heat the oven to Fan 180°C/400°F/Gas Mark 6.
  2. Make up the couscous following the packet instructions.
  3. Stand the tomatoes stalk side down (this helps it from rolling over as a flatter side) and carefully cut the bottom off and discard.
  4. Carefully hollow out the tomatoes and discard the seeded pulp.
  5. Lightly oil the tomatoes outer skin and place on a baking tray, bake in the oven for 5 minutes until slightly soft and warm.
  6. Once the couscous is ready mix together the Mozzarella chunks and Basil.
  7. Spoon into the warm tomatoes pack down firmly.
  8. Drizzle a little olive oil and balsamic glaze over the tomatoes.
  9. Bake in the oven for a further 15 to 20 minutes until the skins start bubbling and the cheese melts.
  10. Allow to cool for a few minutes, serve with a green salad.

Why not try stuffing bell peppers for a change or replace the Mozzarella for Goats Cheese.

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