Couscous Salad with Cherry Tomatoes and Cucumber

Ingredients

• 300 g couscous (instant)
• 400 ml hot vegetable broth
• 1 tbsp pine nuts
• 2 sprigs Basil
• 1 sprig mint
• 200 g Cherry tomatoes
• Sea salt
• black pepper (freshly ground)
• olive oil
• 0.5 small cucumber
• 2 tbsp lemon juice

Instructions

1. 1.

   Place the couscous in a bowl, pour over the hot vegetable broth and let it soak for about 10 minutes.

2. 2.

   Meanwhile, toast the pine nuts in a dry skillet until golden brown, remove and set aside.

3. 3.

   Rinse the basil and mint, shake off excess water, and tear the leaves. Set aside some basil leaves and finely slice the rest with the mint into strips.

4. 4.

   Preheat the oven to 220°C (428°F) with upper and lower heat.

5. 5.

   Wash the tomatoes, pat dry, place on a greased baking sheet, season with salt and pepper, drizzle with olive oil, and bake in the preheated oven for 7–10 minutes.

6. 6.

   Remove and let cool. Wash the cucumber, peel if desired, halve lengthwise, remove seeds, and dice into very small cubes.

7. 7.

   Fluff the couscous with a fork. Mix in the sliced herbs, pine nuts, 2 tbsp olive oil, and lemon juice; season with salt and pepper. Divide into bowls, top with the roasted tomatoes, and garnish with the remaining basil leaves.