Oven couscous with tomatoes and avocado

Preheat the oven to 100 ° C. Halve the tomatoes and place them in the baking tin with the flat side facing up.

Sprinkle with the oregano and sprinkle with olive oil. Put the baking tin in the oven and dry the tomatoes in 30 minutes.

Peel the shallots and cut into thin slices. Sprinkle the couscous in the baking dish and mix in the paprika, 1 teaspoon of salt and the shallot.

Stir in oil and water. Slide the dish into the oven and let the couscous cook for 25 minutes. The tomatoes and the couscous are ready at the same time.

Remove the hard twigs from the watercress and put them in a high bowl. Slice the garlic. Add the garlic and 2 tablespoons of water.

Puree this with the hand blender and add the rest of the oil until a smooth pesto is formed. Add salt to taste.

Peel the avocados and cut them into slices. Put the couscous on plates. Put the avocado and the to-go and spoon the pesto over it.