Time 50 minutes

Serving 4

• 1 pint grape tomatoes, halved
• ¼ cup sliced scallions
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 tablespoon balsamic vinegar, plus more for serving
• 2 fat garlic cloves, finely grated or minced
• 1 ½ teaspoons kosher salt, plus more as needed
• ½ teaspoon black pepper, plus more for serving
• 3 oregano, rosemary or sage sprigs
• 2 cups vegetable stock or water
• ⅓ cup chopped cilantro, dill or parsley, plus more for serving
• ½ teaspoon finely grated lemon zest (from ½ lemon)
• ¾ teaspoon ground cumin
• 8 ounces pearl couscous (1½ cups)
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 cup feta, crumbled (about 4 ounces)
• ⅓ cup freshly grated Parmesan (1 ½ ounces)

Step 1
Heat oven to 450 degrees. In a 9-inch baking dish, cake pan or gratin dish, toss together tomatoes, scallions, 2 tablespoons oil, 1 tablespoon vinegar, garlic, ½ teaspoon salt, pepper and oregano sprigs. Roast until tomatoes are tender, about 15 minutes.

Step 2
While tomatoes roast, heat the stock until it boils, then stir in remaining 1 teaspoon salt, adding more to taste. (You want a well-seasoned broth here to flavor the couscous.) Stir in cilantro, lemon zest and cumin.

Step 3
Remove tomatoes from oven and fold in couscous, chickpeas and hot stock mixture. Cover pan tightly with foil, and return to oven for 20 minutes.

Step 4
Remove foil and fold in about 3/4ths of the feta (save the rest for garnish) and Parmesan. Bake uncovered until feta starts to melt, another 5 minutes.

Step 5
To serve, pull out and discard herb sprigs if you like, and spoon couscous into bowls. Top with remaining feta, lots more herbs, pepper and a drizzle of olive oil and balsamic vinegar.