Preheat oven to 375 degrees Fahrenheit. Place washed and dried cherry tomatoes on baking sheet. Drizzle with olive oil and sprinkle with salt. Add the garlic cloves. It is important to keep the skins on the garlic so they do not burn. Toss the tomatoes every 10 minutes. Roast in the oven for 20 minutes. Remove from heat and set aside.
Bring water to a boil in a sauce pan, along with the butter and salt. Once at a rolling boil, turn the heat off and add in the couscous. Stir to combine and allow to sit for five minutes. Fluff with a fork
In a food processor, combine all ingredients. Blend until smooth.
Toss cherry tomatoes with the couscous in a large bowl. Drizzle on the basil vinaigrette. Top with the burrata cheese and basil leaves. Drizzle buratta with olive oil.Enjoy!