Couscous with chickpeas and cherry tomatoes

In a small saucepan, heat 2 tablespoons of oil, add the couscous and sauté for 1 minute over medium heat, stirring continuously. Pour in 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. Fluff the couscous with a fork to make it fluffy and let it cool.

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

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