Ingredients

300 gr de cous cous, 1 kilo heirloom tomatoes, 2 sprigs parsley, 10-12 fresh mint or cilantro leaves to chop in the Thermomix, 10-12 basil leaves, 1 tbsp salt, 2-3 onions, 300 cl hot water, extra-viring olive oil, lemon peel, the juice of 2-3 lemons.

Preparation

Place 300 cc water in the jug and heat for approx. 7 min. at 100ºC, speed 1. Pour into a bowl containing the cous-cous.  Salt the water before adding it to the cous-cous.  Meanwhile, dry the jug well, and place inside the parsley, basil and mint, and chop for a few seconds, increasing speed from 3 to 5 to 7 and back, until it's all well chopped.  Place a few bits of lemon peel, without the bitter pith.  Chop increasing the speed and with no temperature, until it’s well chopped. Take out of the jug, using a bit of lemon juice or olive oil.

The cous-cous will swell with the water, so you will have to stir now and then with a silicon spoon so that it cooks well.  Chop the tomato as finely as you can, and add to the cous-cous together will all the chopped ingredients, as well as the lemon juice and the extra-virgin olive oil. Add a bit of just-ground pepper. After seasoning, use the number cake mould and decorate with mint or basil.