Preheat the oven to 180 ° C.
Cut the tomatoes in half and take out the core. Turn the halves upside down to make the glass liquid while you are preparing the filling.
Cook couscous according to the instructions on the package or steam with boiling water in a ratio of 1: 2. Set aside.
In a large frying pan over medium heat, simmer onions and garlic with two tablespoons of vegetable stock.
Add basil, pine nuts, dietary yeast, paprika, thawed spinach and one tablespoon of vegetable stock. Stew
1/cooked-timer] - 2 Minutes until spinach is ready. Remove from heat.
Stir, add couscous, salt and pepper.
Spoon the couscous mixture into the tomatoes and transfer them to a baking dish. If couscous is left, spread it around the tomatoes.
Bake without a lid for 15 - 20 Minutes. Serve the dish hot. Pour balsamic vinegar (if using it).