Couscous with chickpeas and tomatoes | Quick Mediterranean salad

Heat 2 tablespoons of olive oil in a saucepan, add the couscous, and toast over medium heat for 1 minute, stirring constantly. Pour in 240 ml of water and bring to a boil. Remove from heat, cover, and let stand for 5–7 minutes until the couscous absorbs all the water. Fluff the cooked couscous with a fork to make it light and fluffy, then let it cool.

Toast the sesame seeds in a dry pan. Quarter the cherry tomatoes. Roughly chop the basil.

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