In a sauce pan add the olive oil and chopped garlic and cook on medium-high heat for 1 minute. Then add the Israeli Couscous and toast for 2 minutes (stirring constantly). Add the chicken broth and bring to a boil. Reduce the heat to a gentle boil and cover to continue cooking (stirring occasionally) for about 10-12 minutes. Couscous will be done once most of the liquid is absorbed and pasta is soft to the bite. Mix in ¼ cup of fresh spinach into the couscous along with the ¼ cup oven roasted cherry tomatoes. Mix well and then add 1 tablespoon butter and 1 tablespoon heavy cream. Season with salt and pepper to taste and serve immediately.