6 slow roasted with tomatoes and couscous Recipes

tomatoes (1 lb), halved lengthwise, sugar, salt, black pepper, extra-virgin olive oil, garlic cloves, finely chopped, fresh basil leaves, whole fresh oregano leaves plus 3 tbsp finely chopped, fresh lemon zest, removed in strips with a vegetable peeler and finely minced, fresh lemon juice, olive oil, pearl (israeli ) couscous (12 oz), reduced-sodium chicken broth (14 fl oz), water, salt, wild salmon fillet with skin (preferably center cut), olive oil, salt, kalamata or other brine-cured black olives (3 oz), pitted and quartered lengthwise

plain greek yogurt, plain yogurt, chopped fresh dill, chopped fresh chives, grated lemon zest, kosher salt, olive oil, divided, dill fronds, thyme sprigs, center-cut skin-on salmon fillet, preferably wild king, pin bones removed, kosher salt, tomatoes on the vine (optional), tomatoes, halved, olive oil, divided, chopped flat-leaf parsley, kosher salt, israeli couscous, unsalted butter

olive oil, chicken thighs, skin removed (about 3 lb), onion, chopped (1 cup), diced tomatoes with green chilies, undrained, crushed tomatoes, undrained, honey, ground cumin, ground cinnamon, creamy peanut butter, hot cooked couscous, dry roasted salted peanut

chicken thighs (i used drumsticks and thighs), fire-roasted diced tomatoes, cooked chickpeas or 1 (14 1/2 oz) can chickpeas, pitted green olives, fresh basil leaf , tightly packed, feta cheese, crumbled, cooked rice or couscous