Tomatoes with couscous tabbouleh

Serves 4

1/2	cup couscous
1/2	cup boiling water
3/4	cup small cherry tomatoes, halved
2	tablespoons black olives, pitted and sliced
1/3	cup dark raisins
1/2	teaspoon salt (preferably fleur de sel)
1/2	teaspoon pepper
2	teaspoons balsamic vinegar
4	teaspoons olive oil
1	tablespoon dried mint, or to taste
	Juice of 2 lemons, plus a bit of the pulp
8	fresh mint leaves, coarsely chopped
4	medium tomatoes

1. In a medium bowl, combine the couscous and boiling water. Set aside for 20 minutes or until the grain absorbs the water; refrigerate until cold.

2. With a fork, toss the couscous. Gently stir in the cherry tomatoes, olives, and raisins; set aside.

3. In a small bowl, whisk together the salt, pepper, vinegar, and olive oil until the mixture emulsifies. Whisk in the dried mint. Stir the dressing into the couscous mixture. Add the lemon juice, lemon pulp, and fresh mint.

4. With a small, sharp knife, cut and reserve a "cap" from the top of each medium tomato. Using a small spoon, scoop the tomato seeds and pulp out of the tomatoes, leaving the shells intact; set them aside.

5. Chop the tomato pulp and add it to the couscous. Chill the couscous for at least 1 hour.

6. Just before serving, scoop the couscous mixture into the reserved tomato shells and top with the tomato caps. Adapted from Sophie Koenig