Tomatoes Stuffed with Couscous and Chickpeas - Christina Cooks

Ingredients

• 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