Caprese-Style Stuffed Tomatoes with Balsamic Reduction Recipe

Slice about 1/2-inch off the top of each tomato, reserving the tops. Using a sharp spoon or melon baller, scoop out the cores and seeds into a fine-mesh strainer set over a bowl to catch the juices. Use your hands to gently squeeze the pulp in the strainer, extracting as much liquid as possible. You'll need 2/3 cup of this tomato juice for the stuffing; if you don't have enough, add a little water to reach the measurement.

In a small bowl, combine the sugar and 1½ teaspoons kosher salt. Sprinkle this mixture evenly inside each tomato. Place the tomatoes cut-side down on a plate and let them sit for 30 minutes to drain any excess liquid.

Pour in the reserved tomato juice, then immediately remove the pan from the heat. Cover it and let it sit for about 7 minutes, giving the couscous time to rehydrate and absorb the liquid.

Once rehydrated, gently fluff the couscous with a fork. Stir in the lemon juice, fresh basil, and 3/4 cup of Parmesan cheese. Season with salt and pepper to your liking, then carefully fold in the diced mozzarella until just combined.