Combine tomato wedges and oil on a baking sheet lined with foil, tossing well to coat. Bake at 450º for 15 minutes or until tender and lightly browned.
Melt butter in a large saucepan over medium-high heat. Add onion, and sauté 3 minutes. Add couscous, curry, salt, and garlic; sauté for 3 minutes. Add tomato wedges and stock, and bring to a boil. Reduce heat, and simmer 7 minutes or until the couscous is almost tender. Stir in spinach, and cook for 2 minutes or just until spinach wilts.
I have made this recipe over and over since it first came out and every single time it has been a huge hit with everyone I've served it to! I make it vegetarian by using a combination of "not-beef" bouillon and veggie bouillon. And sometimes use Madras curry powder in place of the regular curry powder or a combination of both! It is so beautiful, delicious, full of flavor and easy to make!