Buy all ingredients right below the recipe
Ingredients
- 150 g couscous
- 150 g cherry tomatoes
- 100 g canned chickpeas
- 20 g sesame seeds
- 10 g rocket
- 10 pcs basil leaves
- 90 ml olive oil
- 30 ml white wine vinegar
- 10 ml lemon juice
- 1 g freshly ground pepper
- 1 g salt
Steps
- 1Heat 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.
- 2Toast the sesame seeds in a pan until golden. Quarter the tomatoes. Roughly chop the basil.
- 3Place 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.
- 4Place the cooled couscous, chickpeas, remaining tomatoes, sesame seeds, remaining basil, and lemon juice in a bowl. Mix and add salt and pepper to taste. Add vinegar and the remaining oil and mix.
