First drain the chickpeas well and rinse them thoroughly. After that cook the cous cous by pouring 80 ml of boiling water over it. Cover for 5 minutes and then shell it with a fork. Season with a drizzle of oil and a pinch of salt.
Cut the cherry tomatoes into cubes and make the sauce by mixing the tahina with the yogurt and a pinch of salt.
Arrange a couple of tablespoons of sauce in the bottom of the jar. Add the chickpeas, tomatoes and couscous.
Close with the lid and store in the refrigerator or cool while transporting outside.
