Roasted Tomatoes with Shrimp and Feta

• 3-4 large tomatoes, diced
• 4 garlic cloves, crushed
• 4 Tbsp olive oil
• Splash of white wine (if you have some open)
• Squirt of fresh lemon juice
• 15-20 pre-cooked shrimp, tails removed
• ½ cup feta, crumbled
• 2 cups chicken stock
• 1 cup cous cous
• Salt and pepper to taste
• ½ cup fresh parsley, chopped

Preheat oven to 425. Place tomatoes in a baking pan with at least 2” sides. Sprinkle garlic evenly on top, then drizzle with olive oil (and splash on white wine, if you desire). Place in middle rack in oven and roast for 20-30 minutes, until garlic is very fragrant and tomatoes are soft and have released their juices.

In the meantime, bring chicken stock to boil in a small pot, then add cous cous. Reduce to a simmer and cook, covered, for 10-15 minutes, then extinguish heat and allow to sit and steam for an additional 5-10 minutes.

Remove tomatoes from oven and toss in shrimp and feta, then place back in oven for an additional 10-15 minutes until shrimp is heated through and feta is beginning to soften and melt.

Fluff cous cous with a fork, then serve in bowls topped with tomatoes, shrimp, feta and parsley.

(Note: Alternative to cous cous is to simply serve with a crusty bread).