Preheat oven to 350°. Arrange tomato halves on a parchment-lined baking dish or baking sheet with a lip (see note), cut sides down. Rub the tops with 1 tablespoon of olive oil.

Roast about 45 minutes, until the skins begin to wrinkle. Remove from oven and allow to cool for a few minutes. Gently remove peels (they should come off very easily).

While tomatoes cool, heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add onion and sauté until soft and translucent, about 5 minutes. Add garlic and sauté until very fragrant, 1 minute more. Add broth, coconut milk, harissa, paprika and cooked tomatoes. Raise heat and bring to a simmer. Lower heat and allow to simmer, uncovered, for about 10 minutes.

Transfer mixture to a blender or food processor and blend until smooth. Return to the pot and bring back to a simmer. Allow to simmer about 5 minutes more, until it thickens up just a bit. Season with salt and pepper to taste.

Place a dollop of cooked couscous in each bowl and ladle soup overtop. Drizzle with some extra harissa and/or coconut milk, if desired and sprinkle with parsley or cilantro. Serve.