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250g Kamut couscous, 150 ml of very hot vegetable stock, 4 very ripe tomatoes in slice, 1 chopped onion, 1 tsp capers, 1 tbsp grated lemon peel, 100g coarsely chopped white almonds, 3 tbsp chopped mint, 2 bunches rocket, 175 g marinated feta cheese, 2 tbsp olive oil, ground black pepper.
Put the Kamut® couscous in a bowl and then pour in the very hot stock. Let swell Heat 1 tbsp oil in a large saucepan over medium heat. Sprinkle the tomato slices with pepper and place them in the pan. Fry them for 3 to 4 minutes on each side. Heat the remaining oil in a second pan on medium heat. Simmer the onion for about 3 minutes until it is translucent. Add the capers, lemon peel and the almonds and allow to simmer for 2 minutes. Add the Kamut® couscous and the mint to this and let simmer until everything is warm. Serve the couscous in soup plates, garnish with the rocket, feta and fried tomatoes.
