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Heat your oven to 220℃ / 200℃ fan.
Place the cherry tomatoes in a roasting tin. Drizzle with extra-virgin olive oil, season with salt and pepper and toss to coat. Roast for 30 minutes.
After 10 minutes, slice half of the courgettes into 2 to 3 cm chunks, then transfer to a baking dish. Drizzle with extra-virgin olive oil, sprinkle liberally with za’atar and pul biber and season with salt and pepper. Toss well to coat, then arrange the courgettes in a single layer and roast for 15 to 20 minutes, or until cooked through and browned in places. .
Meanwhile, thinly slice the remaining courgettes and place in a mixing bowl. Season with salt and toss to coat. Leave for 20 minutes to soften slightly.
Grate the garlic into a large salad bowl. Add the juicy roasted tomatoes, sherry vinegar and agave nectar toss to coat. The heat of the tomatoes will tame the harshness of the raw garlic. Season with salt and pepper, to taste.
Cook the giant couscous according to the package instructions in lots of salted water, then drain and rinse under cold water to cool slightly.
Add the giant couscous to the salad bowl, along with the softened raw courgettes, feta and basil. Toss well to coat then transfer to a serving platter.
Top with the roasted courgettes, finish with a final drizzle of extra-virgin olive oil then serve.