Tomatoes Stuffed with Couscous and Chickpeas

A hearty side dish (or light main course) that brings together so many of my favorites, from tomatoes to chickpeas and fresh herbs with light and airy couscous to make balance.

Makes 2 servings

Ingredient List:

• 2 large, ripe, but firm tomatoes
• 2/3 cup spring or filtered water
• Pinch sea salt
• ½ cup couscous
• Extra virgin olive oil
• 2 cloves fresh garlic, minced
• ¼ red onion, small dice
• ½ celery stalk, small dice
• ½ medium carrot, small dice
• ½ cup cooked chickpeas
• 2 sprigs fresh basil, leaves removed, shredded

Step By Step Instructions:

Hollow the tomatoes by cutting a hole around the top stem area and, using a spoon, removing all the seeds and some of the flesh, creating an opening to stuff. Discard seeds. Sprinkle the openings of the tomatoes with sea salt and lay opening down on a plate to allow any water to drain.

Cook the couscous by bringing water with a pinch of salt to the boil. Stir in couscous, cover and turn off heat. Allow to stand undisturbed until you need it.

Place a small amount of olive oil, garlic and onion in a small skillet over medium heat. When the onions begin to sizzle, add a pinch of salt and sauté until translucent, about 2 minutes. Stir in celery, carrot and chickpeas. Season lightly with salt and cook over low heat for 2-3 minutes. Remove from heat and transfer to a small mixing bowl. Stir in couscous, basil and a light drizzle of olive oil. Spoon into tomatoes packing full. Serve drizzled with some good balsamic vinegar.