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Tomato Bruschetta Bowl

Updated: Mar 19, 2021

Tomato Bruschetta Bowl



Heirloom tomatoes (yellow and multi colours)

Bocconcini cheese

Arugula spinach greens mix


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.

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1 Comment

Diane Vigeant
Diane Vigeant
Mar 20, 2021

Looks yummy! 😋

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