Tomato Couscous Salad

For the tomato couscous salad, wash the tomatoes, remove the stalks and seeds and cut into quarters or eighths, depending on the size. Wash the fennel bulbs, cut off or cut out the stalks, cut into slices and blanch briefly. Wash lettuce and cut dry. Wash sugar snap pea pods and blanch briefly in salted water. Cook or steam couscous according to package directions until tender.

Mix sugar snap pea pods, tomatoes and couscous.

For the dressing, mix tomato juice, ajvar, vinegar and oil and marinate the tomato-couscous salad with it. Let it marinate for at least half an hour and season with salt and pepper.

Arrange the tomato-couscous salad on flat plates, spread the fennel on top and decorate all around with leaf lettuce. Sprinkle with coarse pepper. Serve cold.

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