- Gather your ingredients to make the roasted tomatoes. Turn on the oven to 450 degrees F.
- Prepare the couscous according to the package directions.
- Sort the large tomatoes from the smaller ones. Cut the large ones in half to ensure even cooking. Place the tomatoes on a sheet pan. Add the garlic and drizzle them with oil. Sprinkle the tomatoes with salt and pepper and toss. Spread out the tomatoes evenly on the sheet pan. Add the sprigs of thyme on top of the tomatoes. Bake them at 450 degrees for 5-6 minutes.
- Take the tomatoes out of the oven and gently flip them over with a spatula, being careful not to mush them. Put them back in the oven to cook another 2-3 minutes. Remove the sheet pan from the oven and discard the thyme sprigs. Scrape the tomatoes on top of the couscous, juices and all. Garnish with the basil before serving.
Ingredients
Directions
- Gather your ingredients to make the roasted tomatoes. Turn on the oven to 450 degrees F.
- Prepare the couscous according to the package directions.
- Sort the large tomatoes from the smaller ones. Cut the large ones in half to ensure even cooking. Place the tomatoes on a sheet pan. Add the garlic and drizzle them with oil. Sprinkle the tomatoes with salt and pepper and toss. Spread out the tomatoes evenly on the sheet pan. Add the sprigs of thyme on top of the tomatoes. Bake them at 450 degrees for 5-6 minutes.
- Take the tomatoes out of the oven and gently flip them over with a spatula, being careful not to mush them. Put them back in the oven to cook another 2-3 minutes. Remove the sheet pan from the oven and discard the thyme sprigs. Scrape the tomatoes on top of the couscous, juices and all. Garnish with the basil before serving.
