Cut zucchini into ½ inch dice. Cut tomatoes in half. Keep separate.
Place the zucchini into a bowl, drizzle with 2 teaspoons olive oil and half the garlic. Toss to coat and then layout on one side of a baking tray. Then repeat the same process with the tomatoes, 2 teaspoons olive oil and the remaining garlic. Place the tomatoes on the other side of the baking tray. Sprinkle with salt and pepper to taste.
Place the baking sheet tray into the oven to roast for 20 minutes.
To make couscous
When the vegetables are almost ready, start the couscous.
Place the 1 ½ cups of couscous and 1 tablespoon of olive oil in a pot with a lid. Pour 2 cups of hot boiling water over the couscous, stir just a bit and cover with the lid. Let the couscous sit for five minutes.
Fluff the couscous with a fork and add the vegetables along with chopped basil. Toss together, toss and add more salt and pepper as desired.
Tips for best results:When cutting the veggies aim for about ½” cubes of zucchini as these will cook in about the same time as the tomato halves.Serve up leftovers cold or at room temperature as reheated couscous is likely to turn to mush. While I am generally not a huge fan of the microwave, if you want to serve leftovers hot, this is your best bet for reheating it in about 1 minutes.Fresh basil is the better option when it comes to creating fantastic flavor. Use up any leftovers you may have to make a pesto sauce you can use throughout the week.Keep the zucchini and tomatoes separate on your baking sheet. This way if one seems to be taking longer to cook, you can easily remove the veggie that is ready.