|4 large beefsteak tomatoes||handful of fresh basil leaves|
|⅔ cup (150 ml) tomato juice||handful of flat-leaf parsley|
|¾ cup (124 g) couscous||sea salt and freshly ground black pepper|
|½ cup (50 g) golden raisins|
Slice the tops off the tomatoes and reserve. Working over a bowl, scoop out the seeds and flesh so you are left with only a "shell." Stir the tomato juice into the tomato flesh mixture. Set the tomato shells upside down on paper towels to drain.
Put the couscous in a separate bowl and pour in just enough hot water to cover, about ⅔ cup (150ml). Let stand for 10 minutes. Use a fork to fluff up the grains, then mix in the tomato mixture. Let stand for another 10 minutes.
Stir the couscous well, breaking up any large bits of tomato. Stir in the raisins, basil, and parsley. Taste, and season with salt and pepper as needed. To serve, spoon the mixture into the tomato shells, and cover with the reserved tops. Any leftover couscous can be served on the side.
When preparing couscous, it can be a little tricky to perfect the amount of water you need. It is best to add the water slowly, and stop just as soon as it stands on top of the grains.
Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.
The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf