METHOD
Roast the tomatoes - Preheat oven to 350°F/176°C. Halve the cherry tomatoes, toss in olive oil, and place cut-side down on a sheet pan, and top with fresh thyme. Roast in the oven until the tomatoes start to blister. Remove from the oven, set aside to cool.

Make the couscous: In a saucepan, bring 2 cups/500 ml of vegetable stock to a boil. Add the plant-based butter and couscous blend, return to a boil, then reduce to a simmer, covered, until cooked, about 10-12 minutes. Remove from the heat and let sit until ready to use.

Make the dressing: whisk together all of the vinaigrette ingredients in a small bowl until emulsified.

In a large sauté pan over medium heat, heat the oil, add the shallots, corn, and green onion, and sauté until they start to brown. Season with salt and pepper, to taste. Remove mixture from the heat and transfer to a large serving bowl. Add the cooked couscous, roasted tomatoes, and enough dressing to bind the mixture. Gently stir to combine. Refrigerate until ready to serve. Transfer to an individual plate or serving platter and serve with a selection of dressed greens.