Cut stem ends from tomatoes. Scoop out tomato meat into a small bowl. Reserve shells.
In a skillet over medium heat, add olive oil. Then, add onion. Cook until onion is translucent, then add garlic. Add carrot when garlic is starting to brown. Cook for about 2 minutes. Add tomato meat, lemon zest, lemon juice, honey and couscous. Cook until the couscous absorbs all the liquid. Add chopped basil, pine nuts and raisins. Add salt and pepper to taste.
Fill tomato shells with couscous. Fill wok with water to bottom of steaming rack. Cover the wok and bring it to a simmer.
Uncover wok and place a shallow baking dish on rack. Add stuffed tomatoes to dish. Cover. Steam tomatoes for 5 minutes. Serve hot.