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Oven baked tomatoes stuffed with veggie cous-cous

  • 8 ripe, round tomatoes
  • 1 teaspoon of Orogel garlic
  • fresh oregano
  • salt and pepper
  • 1 bag Orogel veggie couscous
  • fresh basil to taste
  • extra virgin olive oil
Very simple
Main Courses


  1. Put the garlic in a bowl with 3-4 tablespoons o foil, oregano, chopped basil, salt and pepper.
  2. 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.
  3. 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.
  4. 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.
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