Put the garlic in a bowl with 3-4 tablespoons of oil, oregano, chopped basil, salt and pepper.
Clean the tomatoes, cut the tops off and set aside. Scoop out the pulp and season with the chopped aromatic mixture. Bake at 190°C for 7 minutes.
Pour the frozen veggie couscous in a non-stick pan with 1 tablespoon of extra virgin olive oil, 2 tablespoons of water and a pinch of salt, to taste. Cove and cook for about 6-7 minutes, stirring occasionally.
Remove tomatoes from oven and discard the juice. Stuff tomatoes with couscous and a drizzle of oil. Put the tops back and bake for 3-4 minutes. Plate the tomatoes and serve.