Time of preparation: 40+ min
100 g couscous
few sprigs of fresh thyme
1 ecological lemon
150 ml water
bunch of fresh cilantro
Preheat the oven to 130°C. Cut five tomatoes in half and bake them for 45 minutes with herbs and spices such as thyme, marjoram, rosemary. Put couscous into a bigger bowl, pour over boiling water that we seasoned with salt, fresh thyme, and lemon zest (half of ecological lemon). Cover with lid and let it steam for 15 minutes, until couscous soaks all the water. Then open the lid and use a fork to fluff it up and wait until it cools.
Peel the rest of the tomatoes and finely chop them. Finely cut the cucumber and chop cilantro. Gently mix everything into the couscous. Serve with baked tomatoes. You may also prepare tomato sauce which goes great with couscous.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.