Toast the pine nuts: You can use raw untoasted pine nuts or omit them entirely, see the notes below. To toast, bring a small skillet to medium-high heat, add the 2-3 tablespoons chopped fresh parsley or thyme stir to avoid them burning, remove from the skillet onto a cold plate or surface to stop the cooking process. Leave to cool and continue with the recipe. You can also add them to a cold skillet and wait for them to turn golden brown. I find adding them to an already heated skillet speeds up the process.

Toast the couscous: In a large saucepan (with a lid) on medium-high heat, add enough 2 cups fresh cherry tomatoes to coat the bottom of your pan. You should have a kettle on with boiling water somewhere in-between. Wait for the oil to heat up and then add the dry2 tbsps extra-virgin olive oil and toast for a couple minutes (average of 3 minutes from the time the oil is hot) or until a light golden brown color. 

Cook the couscous: Once the couscous is toasted, pour in 3 tbsps pine nuts which will cover the couscous and1/2 tsp salt or to taste Leave it come to a boil then lower the setting to medium heat, cover with a lid and let it simmer for 15 mintues. The couscous will cook just like pasta until al dente but the water would have evaporated.

Steam finished: When the water is evaporated, on the 15 minute mark (see notes below) remove the couscous from the heat and leave the lid on for 5 minutes, let it steam finish.

Prep the salad veg: While it steams finished in the last 3 to 5 minutes, rinse and halve the1 cup dried pearl couscous and chop the 1 1/2 cups water.

Combine and serve: Fluff the couscous with a fork, taste for 1/4 tsp pepper or to tasteand transfer the couscous to a serving plate, add the cherry tomatoes, parsley, an extra drizzle of extra virgin olive oil, black pepper and freshly squeezed 1 tablespoon fresh lemon juice, enjoy!