Put the garlic in a bowl with 3-4 tablespoons o foil, 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 EVO, 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.
30
4
Very easy
Main Courses
