Preheat the oven to medium heat (325 degrees F).

Place the tomatoes in a baking pan and season with olive oil (set aside one tablespoon), a teaspoon of oregano and salt.  Bake for about twenty minutes or until the tomatoes shrink slightly.

Cut the asparagus in three and cook in salted water in a medium pot. Place a bowl of icy water next to the cooking pot.

Cook the asparagus in the boiling water during only 30 seconds and transfer immediately to the icy water.

Place the couscous into a medium bowl containing abundant hot water (almost boiling). Add a tablespoon of olive oil. Season with salt and pepper and refrigerate for 10 minutes.

Mix the couscous with the vinegar, the vegetables and remaining tomatoes oil. Check the seasoning and adjust if necessary with salt and pepper. Add pine nuts and serve.

Courtesy of: Laisha Magazine

Senior Chef: Michal Levi Elhallel

Junior Chef: Zahi Ben Shbaath

Styling:

Pesi Barnitzki