These little stunners are ideal for a light summer lunch.
1 punnet (20g) fresh basil, roughly chopped
3 Tbsp (45ml) olive oil
1 clove garlic, crushed
Grated peel & juice (30ml) of 1/2 lemon
Salt & milled pepper
2 cups (500ml) cooked couscous
12 balls bocconcini, halved
Handful fresh basil, roughly torn
Juice (30ml) of 1/2 lemon
Combine dressing ingredients. Set aside. Cut tips off each tomato. Scoop out the flesh, keeping the shell intact. Finely chop flesh and mix with couscous. Stir dressing into couscous and season. Mix bocconcini and basil through couscous and dress with lemon juice. Fill each hollowed tomato with couscous mixture and serve.