Tomato Bruschetta Bowl
Heirloom tomatoes (yellow and multi colours)
Arugula spinach greens mix
Chicken or vegetable stock
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.