2 tablespoons plus 1 teaspoon olive oil
2 tablespoons harissa
1 teaspoon kosher salt
1/2 teaspoon black pepper
2–1/2 pounds beefsteak tomatoes, cored and roughly chopped
1 medium cucumber, diced
1/2 cup chopped parsley and/or cilantro
In a large bowl, whisk together 2 tablespoons olive oil, harissa, salt and pepper. Stir in the tomatoes.
Pour the tomato mixture into a 13-inch by 9-inch baking dish spreading into an even layer.
Roast the tomatoes for 40-45 minutes until they have broken down and thickened slightly. Let the tomatoes cool till they are warm or at room temperature.
While the tomatoes are roasting, heat 1 teaspoon olive oil in a medium saucepan over medium heat. Toast the couscous for a few minutes until it is golden. Add the water and bring to a boil. Reduce heat to low, cover and simmer until the water is absorbed and the couscous is tender, about 10 minutes.
Use a slotted spoon to transfer the tomatoes to a large bowl laving most of the juice in the baking dish. Stir in the couscous, cucumbers, parsley and cilantro.