Couscous with Chickpeas and Tomatoes

Heat 2 tbsp olive oil in a small pot, add the couscous and toast for approx. 1 minute over medium heat, stirring constantly. Pour in 240 ml water and bring to a boil. Remove from heat, cover with a lid and let it swell for 5–7 minutes until all the water has been absorbed. Fluff the cooked couscous with a fork and let it cool.

Toast the sesame seeds in a dry pan until golden brown. Quarter the tomatoes and roughly chop the basil.

Place 50 g of the tomatoes in a small bowl and mix with a pinch of salt, pepper, 1 tsp chopped basil, and 1 tbsp olive oil. Fold in the arugula.