Tomato Bruschetta Bowl
*vegetarian*
Ingredients:
Heirloom tomatoes (yellow and multi colours)
Bocconcini cheese
Arugula spinach greens mix
Croutons
Red peppers
Fresh basil
Israeli Couscous
Chicken or vegetable stock
Balsamic glaze
Cook Israeli couscous in chicken/vegetable stock. Take peppers and chop in 1-2” pieces roast in oven until tender with garlic and oil. Cut tomatoes in halves. Chop basil. Cut bocconcini in halves.
Serve warm couscous, add tomatoes roasted peppers, arugula spinach mix, bocconcini, croutons. Drizzle with balsamic glaze and chopped basil.