Tomatoes Stuffed with Couscous and Chickpeas

Name: Tomatoes Stuffed with Couscous and Chickpeas
Cuisine: Italian
Ingredients: 2 sprigs fresh basil, leaves removed, shredded; ½ cup cooked chickpeas; ¼ red onion, small dice; 2 cloves fresh garlic, minced; ½ medium carrot, small dice; ½ celery stalk, small dice; Pinch sea salt; ⅔ cup spring or filtered water; Extra virgin olive oil; ½ cup couscous; ⅔ cup spring or filtered water; 2 large, ripe but firm tomatoes

Preparation info

Makes
2
servings

Difficulty
Easy

Appears in

The Macroterranean Way

By Christina Pirello

Published 2021

About

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.

Ingredients

2 large, ripe but firm tomatoes
⅔ cup spring or filtered water
Pinch

Europe
Italy
Side dish
Main course
Vegan

Method

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 to the boil with a pinch of salt. Stir in couscous, cover and turn