For the roasted tomatoes 

1. Preheat the oven to 250 Fahrenheit.
2. Slice cherry tomatoes in half and place them on a baking pan. Drizzle them in olive oil and a pinch of salt and mix well. Make sure cherry tomatoes are cut side up, and then slip them in the oven. 
3. Bake for about an hour or until the backs of the tomatoes are slightly charred. 

For the Couscous

1. Heat a ceramic pan over medium low heat. Add the couscous to the pan and toast, stirring constantly, until the couscous turns golden brown. Add the broth and a drizzle of olive oil.
2. Cover the pan and cook for 10-12 minutes, or until all the broth is absorbed. 
3. When finished, use a spoon to separate the couscous and transfer to a bowl and cool to room temperature. 

For the pesto

1. Add, to a blender or food processor, the basil, walnuts, garlic, lemon juice, olive oil, and salt. Process on low until rough-chopped. 

Put it together

1. Mix the couscous, pesto, and tomatoes in a big bowl. 
2. Eat at room temperature for best results. Enjoy!