Cook the Israeli couscous according to the package instructions. Stir in 2 tablespoons of the olive oil and season with salt and pepper. Cover to keep warm and set aside.

Preheat the oven to 400°F (200°C).

Lay the tomatoes in the bottom of a shallow 2-quart (2-1) baking dish and drizzle with the remaining 2 tablespoons olive oil. Bake just until the tomatoes release their juices, about 8 minutes. Remove from the oven and top with the shrimp, olives, feta, and

oregano. Bake until the shrimp are bright pink and opaque throughout, 12-14 minutes.

Fill shallow bowls with couscous, top with the shrimp mixture, and drizzle with olive oil. Serve right away.