Ingredients

Steps

• Preheat the oven to 180°C.
• Combine couscous, saffron, stock, and oil in a saucepan and heat gently for 6 minutes.
• Stir lemon juice, zest, chopped herbs, and chopped tomato into the cooked couscous.
• Fry halved tomatoes in an ovenproof pan until colored, then season with salt, pepper, thyme, and garlic.
• Roast the tomatoes in the oven for 12 minutes.
• Serve the herb couscous on a plate topped with the roasted tomatoes.