Couscous Salad with Cherry Tomatoes and Cucumber

Place the couscous in a bowl, and cover with the hot vegetable broth. Let soak for 10 minutes.

Toast the pine nuts in a dry pan until golden brown. Remove from the heat and set aside.

Rinse and dry the mint and basil, then remove leaves. Set some whole basil leaves aside for garnish. Chiffonade the remaining basil with the mint.

Preheat the oven to 220°C (approximately 430°F). 

Rinse and dry the tomatoes. Place on a greased baking sheet, season with salt and pepper, drizzle with a little olive oil, and bake in the oven for 7-10 minutes.

Remove the tomatoes from the oven and cool. Rinse the cucumber, and peel if you'd like. Halve lengthwise, remove the seeds, and finely dice.