Place pine nuts in a frying pan, large enough to hold them in a single layer.
Turn heat to medium-low and cook until golden brown, stiring frequently.
When they’re golden brown, immediately transfer them to a plate to stop the cooking and prevent burning.
Roasted cherry tomatoes
Preheat oven to 200 °C. Toss cherry tomatoes with grape syrup, balsamic and oil on a baking sheet, season with salt and pepper. Roast, tossing once, until tomatoes are blistered and beginning to burst, 20–25 minutes. Let cool.
Tzatziki
Drain sunflower seeds, cashews and place them in a blender with the milk, garlic dried mint, lemon juice, pickle cucumbers, olive oil, salt, pepper and blend until smooth and creamy.
Taste and adjust flavour adding more lemon juice, salt or pepper.
Add grated cucumbers and stir.
Couscous
Tip couscous into a large bowl, pour over hot water. Cover, then leave for 10 mins, until fluffy and all the water is absorbed. Let cool.
Add chopped mint, onions, salt, pepper, lemon zest, lemon juice, some off the roasted tomatoes and olive oil to the couscous, toss well, then add the rest of the tomatoes, drizzle some tzatziki and sprinkle over pine nuts to serve.
Notes
5-6 Servings
Recipe by Enhealthy.com - Delicious & Nutritious at https://www.enhealthy.com/couscous-roasted-tomatoes-tzatziki-salad-recipe/