Serve the tomatoes stuffed with couscous as an appetizer. In addition, they are also good as a light dinner or a quick treat for guests. Dissolve the vegetable stock cube in boiling water. Pour the broth over the couscous and let it swell. Mix the finished couscous with olive oil. Add the grated garlic, chopped basil, chopped nivea and lemon juice.
Mix, pepper and salt to taste. For large tomatoes, cut off the top and scoop out the flesh. Fill each tomato with the kukskus mixture and cover with the top. Place the filled tomatoes on a greased baking tray and bake in a preheated oven at 200 degrees for about half an hour. Garnish with a sprig of basil.