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Tomatoes Stuffed with Couscous and Chickpeas
Ingredients
  • 2 large, ripe, but firm tomatoes
  • ⅔ 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
Steps
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