Couscous 

• Preheat oven to 350 degrees Fahrenheit.
• Place the couscous in a medium saucepot and dry toast over moderate heat for 2-3 minutes until you smell a wafting of nuttiness.
• Add the water and salt and bring mixture to a boil.
• Reduce the heat to a simmer and cover. Cook for 15-20 minutes until all the liquid has been absorbed and the couscous is fluffy.
• While the couscous is cooking, line a sheet tray and place the tomatoes down in one layer. Drizzle the tomatoes with a small amount of olive oil and sprinkle with salt and pepper.
• Place the head of garlic on a piece of tinfoil and drizzle with olive oil. Wrap tightly and add it to the sheet tray with the tomatoes.
• Place the tray in the oven and roast for 20-30 minutes until the tomatoes are slightly browned and blistered on top, and the garlic is tender and browned inside the foil packet. (Note- if the tomatoes are ready and the garlic still needs additional time…just take the tray out and place the garlic foil patch back in the oven for an additional 10 minutes).
• Place the warm cooked couscous into a large mixing bowl.
• Add the roasted tomatoes, corn, peppers, basil. Parsley, the ¼ cup olive oil, and butter and mix thoroughly to combine.
• Squeeze the roasted garlic out of the skin and roughly chop it into a paste. Add the paste into the couscous as well.
• Season to taste with salt and pepper.