Couscous with Chickpeas and Tomatoes

In a saucepan, heat 2 tablespoons of oil, add the couscous and sauté it for 1 minute over medium heat, stirring constantly. Pour in 240 ml of water and bring it 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 cooked couscous with a fork to make it loose, and let it cool.

Dry-roast the sesame seeds in a pan. Quarter the 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 arugula and mix.