Steps

• Heat a pot of water with a pinch of salt. Cook the pearl couscous in it for 15 minutes, then drain.
• Cut the zucchini in half and then slice it thinly. In a pan, heat 1 tablespoon of olive oil. Grill the zucchini slices on both sides for a few minutes. Season with salt and pepper.
• Prepare the tzatziki: Peel 1/8 of the cucumber and dice it into tiny cubes (brunoise). Finely chop the mint. In a bowl, pour the soy cream and lemon juice and wait 3-4 minutes, then mix so the cream thickens. Add the cucumber, mint, 1 tbsp of olive oil, salt, and pepper.
• Peel and finely chop the red onion.
• Cut the tomato into cubes and the rest of the cucumber into thin slices.
• In a salad bowl, mix the pearl couscous, arugula, zucchini slices, red onion, tomato, and cucumber. Serve with vegan tzatziki.