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Using a spoon, scoop out the middle of each tomato, leaving 1/4-inch flesh around the outside. Finely chop any large pieces and transfer to a large, nonreactive bowl, along with any accumulated juices. (Transfer hollowed out tomatoes to a platter, cover and set aside at room temperature.) To the chopped tomato, add couscous, vinegar, 1 teaspoon thyme, salt and pepper; stir well, cover and set aside at room temperature until couscous is tender, about 1 hour.
Fluff couscous mixture with a fork and then stir in garbanzo beans. Spoon into tomato halves, garnish with remaining 1 teaspoon thyme and serve.