In a pot with boiling water toss in a veggie bouillon, salt a bit and then cook a couscous in it.
When is couscous ready, drizzle with olive oil. Add crushed garlic, chopped basil, crumble in a blue cheese and drip over with a lemon juice. Thus mix everything, salt and pepper.
Cut of tomatoes tops, scoop out the inside, fill with the couscous mixture and cover back with cut top for decoration. Place onto baking dish buttered with olive oil and place into preheated oven to 200°C and bake for about 20-30mins.
Serve filled tomatoes as an appetizer garnished with a sprig of basil.