Directions

1. In a large skillet add the Israeli/pearl couscous to a dry, hot skillet. Gently stir to prevent burning. After a few minutes, the couscous will start to brown.  Do not burn. Not all the couscous will brown & that’s ok.
2. Add the chicken stock, cover, and cook about 10-15 minutes until liquid is absorbed. Remove cover and set aside.
3. In a small skillet, saute the onions until they start to caramelize then add spinach. Cook until it starts to wilt then add the garlic & cook another minute. Sprinkle with salt & pepper.
4. Add the cooked onions, spinach & garlic to the couscous. Stir well. Cover and set aside until fish is done.
5. Line a large rimmed baking sheet with a piece of parchment paper or aluminum foil.  Turn oven to 500ºF or broil. Once hot, reduce the oven temperature to 425ºF.
6. Rinse tomatoes with water (no need to dry them). Coat the cherry tomatoes & whole cloves of garlic with 1 Tablespoon of EVOO. Sprinkle with salt. Combine well. Place on the lined baking sheet.
7. Place baking sheet on the top oven rack and bake for 15-20 minutes, until tomatoes blister & garlic is soft (there should be a bit of juice too)
8. Remove from the oven when done. Using a fork or a wooden spoon, smash the garlic (it slips right out of the skin). Take half the tomatoes plus the juice and garlic then add to couscous, mixing well.
9. Just before serving, crumble & add the Feta cheese to the couscous.
10. To serve, place cooked couscous mixture on a serving platter and sprinkle with remaining blistered tomatoes & garlic. Garnish with sprigs of fresh oregano & thyme.
11. Enjoy!