Ingredients

Grilled cherry tomatoes

• 150 g cherry tomatoes
• 1 teaspoon brown sugar
• 2 tablespoons fresh oregano leaves or 1 teaspoon dried

Couscous

• 3/4 cup couscous
• hot vegetable broth (or water)
• 2 tablespoons chopped chives
• 1 tablespoon chopped parsley leaves

and

• 1 avocado
• 12 feta cheese cubes
• 6 black olives
• 5 tablespoons pine nuts
• juice from 1/2 lemon

Preparation

1. Cut the tomatoes in half, place in a small bowl, sprinkle with salt and pepper, mix with sugar, oregano and drizzle with olive oil. Arrange on a baking sheet and place under a preheated grill in the oven for about 7-10 minutes.
2. Pour couscous into a large salad bowl, pour 1 cm of boiling broth or water above the level of the grain (about an incomplete cup). Cover and let stand for 10 minutes until the grain absorbs all the liquid, then mix with a fork with chopped chives and parsley leaves. If we use water, the grain can be salted.
3. Add tomatoes along with all their juice, avocado cut into pieces and drizzled with lemon juice, pine nuts toasted in a dry pan and slightly browned, chopped olives and feta cheese. Season with salt and pepper, drizzle with olive oil, gently mix.