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Preheat oven to 450 degrees F. Use a 9-inch gratin dish, cake pan or baking dish. Toss tomatoes, scallions, 2 T. oil, 1 T. vinegar, garlic, ½ t. salt, pepper and oregano sprigs together in your baking dish and roast the mixture for about 15 minutes or until the tomatoes are tender. Remove from oven and set aside.
Meanwhile, boil stock and stir in 1 t. salt (or to taste). Stir in cilantro, lemon zest and cumin.
Toast the couscous in a small amount of oil and then stir it into the roasted tomato mixture. Add the chickpeas and the hot stock. Stir to combine. Cover the baking dish securely with foil and bake in the oven for another 20 minutes or until the couscous in done and fluffy.
Take the mixture from the oven and add ¾ of the feta and the Asaigo or Parmesan. Return the pan to the oven and bake (uncovered) until the feta just begins to melt. This will take about 5 minutes. While your dish is getting its final baking, sautee some spinach in a little butter until it is wilted but still bright green.
Serve couscous hot on a bed of sauteed spinach. Garnish with more feta and chopped cilantro or the herbs of your choice. Garnish with a few sliced grape tomatoes if you wish and drizzle each portion with a little olive oil and balsamic vinegar.
This is even better on the second or third day when the flavors have had time to marry.