Marrakech Mint Tea
15 gr chickpeas
1 Matcha teaspoon
Soak the cous cous (70 g per person) with hot Marrakech Mint Tea, add raisins, salt and pepper, then mix and level the cous cous with a spoon, cover and let rest for 2 minutes.
Fluff it with a fork adding 1 spoon of olive oil.
Once cooled, add the chopped cherry tomatoes, ginger, 15 gr of chickpeas and almonds.
For Tzatziki: whisk in a mixer the greek yogurt with ¼ cucumber, half garlic, 1 Matcha teaspoon, mint, oil, salt and pepper.
Serve cous cous in a soup plate with Tazatziki and enjoy it!