Taboulet with avocado and roasted tomatoes

Serves : 4

Preparation time: 10 minutes

Cooking time : 18 minutes

Ingredients

• 24 cherry tomatoes
• 120 ml (8 tablespoons) olive oil
• 2 sprigs thyme, leaves removed
• 250 ml (1 cup) medium couscous seeds
• 250 ml (1 cup) boiling water
• 1 lemon, juice
• 1 shallot, finely chopped
• 15 ml (1 tablespoon) honey
• 125 ml (1/2 cup) parsley leaves, chopped
• 250 ml (1 cup) avocado, cubed
• 250 ml (1 cup) chickpeas
• Salt and pepper to taste

Preparation

1. Preheat oven, rack in center, to 200°C (400°F).
2. On a baking sheet lined with a silicone mat, spread the tomatoes, brush with some of the olive oil and thyme and bake for 8 minutes.
3. Leave to cool.
4. Meanwhile, in a bowl containing the couscous seeds, add the boiling water, cover and set aside for 10 minutes.
5. Using a fork, remove the seeds from the semolina, season with salt and leave to cool.
6. In a bowl, combine lemon juice, shallot, remaining olive oil, honey, parsley, salt and pepper. Check seasoning.
7. Add avocado, tomatoes, chickpeas and prepared vinaigrette to couscous. Check seasoning.