Pearl couscous salad with fresh herbs (Salat ptitim)

1. Toast the pearl couscous in 1 tbsp olive oil in a pan for 2-3 minutes, stirring, until golden.

2. Pour in the hot salted water and cook covered over low heat for 8-10 minutes until the water is absorbed and the pearls are tender.

3. Spread out on a tray and let cool completely so it doesn't stick together.

4. Cut the cucumber and tomatoes into small dice and finely chop the parsley and mint.

5. Mix the cooled couscous with the vegetables and herbs, dress with the lemon juice and remaining olive oil and season with salt and pepper.

6. Serve cold, on its own or with grilled fish or chicken.

Tip: Ptitim (Ben-Gurion rice) are toasted wheat pasta pearls developed in Israel in the 1950s, now known worldwide. Toasting gives them their nutty taste, so don't skip it; the salad keeps well, so you can make it ahead.