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1
Heat a large saucepan over medium-high heat and add couscous.
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2
Toast couscous, shaking pan or stirring often, until it colors very lightly and smells aromatic and toasty, a bit like popcorn.
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3
Immediately add 2 quarts water and salt to taste (be generous, as if you are cooking pasta) and boil 10 minutes, until couscous is al dente; it should not be mushy, and there should still be plenty of water in the pot.
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4
Drain through a strainer and rinse with cold water.
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5
Tap strainer against sink to drain well, then return couscous to the pot, cover pot with a kitchen towel, and return lid.
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6
Let sit for 10 minutes while you make the sauce.
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7
In a wide, heavy skillet, heat olive oil over medium heat and add garlic.
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8
As soon as it begins to sizzle and smell fragrant, usually in about 30 seconds, add cherry tomatoes and turn heat up to medium -high.
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9
Add sugar, salt, and basil sprig and cook, stirring often, until tomatoes collapse and skins shrivel.
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10
Some of the tomato pulp will be in the pan, and should thicken and caramelize slightly, but there should still be pulp inside the skins.
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11
This should only take about 5 minutes.
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12
Turn off heat and remove basil sprig.
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13
Taste and adjust seasonings.
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14
Add a little fresh pepper if desired.
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15
Add couscous to the pan along with slivered basil, stir together, and serve.
