Waterworld. Twelve year-old me failed with that one.
The Help. It's definitely worth using a coupon for.
Heirloom Tomatoes Stuffed with Couscous
From Super Natural Every Day
6 medium-large ripe tomatoes, preferably heirloom
1/2 cup plain yogurt
1-2 tablespoons harissa, depending on how spicy you prefer it
1 tablespoon olive oil, plus more for serving
10-12 fresh basil leaves, chopped
2 shallots, minced
Fine grain sea salt
1/2 cup couscous (whole wheat, barley, or regular couscous)
Preheat oven to 350 degrees. Grease a baking dish that fits your 6 tomatoes snugly, if possible (I had to use one that was a little large, and it worked fine).
Use a serrated knife to cut the top 10 percent of each tomato off. Over a bowl, scoop the flesh from each tomato. Let the juice and chunks fall into the bowl. Be careful not to poke any holes in the side of the tomatoes. Place the tomato shells in the greased baking dish.
To make the filling, combine 2/3 cup (5 oz or 140 g) tomato chunks and juice (break up any large chunks with your hands), yogurt, harissa, olive oil, most of the basil, the shallots and salt. Taste the mixture and adjust the seasoning as needed. Add the couscous and stir to combine. Spoon the filling into each tomato shell until nearly full.
Bake for 50-60 minutes, until the couscous is fully cooked and the tomatoes start to shrivel a bit. Drizzle the tomatoes with olive oil and sprinkle with the remaining chopped basil just before serving.