Couscous with chickpeas and tomatoes

Heat 2 tablespoons of oil in a pan, add the couscous and toast for 1 minute over medium heat, stirring constantly. Add 240 ml of water and bring to a boil. Remove from heat, cover with a lid and let stand for 5-7 minutes until all the water is absorbed by the couscous. Loosen the cooked couscous from the bottom of the pan with a wooden spoon to prevent sticking, and let it cool.

Toast the sesame seeds in a pan until golden. Quarter the tomatoes. Roughly chop the basil.

Place 50 g of tomatoes in a bowl and mix with a pinch of salt and pepper, 1 teaspoon of chopped basil and 1 tablespoon of oil. Add the rocket and mix.