Panzanella with couscous

Prepare couscous. Dissolve a pinch of salt in hot water (70 ml), and gradually add the grain while breaking up clumps. Cover the pot with a lid and let it sit for 10 minutes to allow the grain to steam and absorb the water. After that, cool the couscous.

Cut tomatoes and cucumbers into 5 mm cubes.

Slice the radish into thin rounds.

Tear the basil by hand.

Mix chopped vegetables and basil with couscous, and dress with raspberry vinegar.

Place the salad on iceberg or chicory leaves and serve.