4 cups cherry tomatoes (two for roasting, two kept raw)
½ cup extra-virgin olive oil
1 tbsp lemon juice, freshly squeezed
1 garlic clove, minced
3 sprigs of fresh thyme
¼ cup fresh basil
⅓ cup crumbled feta cheese
1 tsp sea salt
Black pepper, freshly ground
Follow package directions to cook couscous. Drain, then set aside to cool. Roast two cups of cherry tomatoes. This can be made in advance and stored in the fridge for a few days.
Toss ¼ tsp smoked paprika with the chickpeas in a small bowl and set aside.
Grab a large bowl and mix in olive oil, lemon juice, garlic, salt, thyme, and black pepper.
Add the cooled couscous to the bowl and toss everything together.
Slice the raw cherry tomatoes that remain in half and drop them into the bowl with the roasted tomatoes, chickpeas, basil, thinly sliced cucumber, and feta. Finish the mix with more fresh herbs and add a generous drizzle of olive oil. Season to taste and enjoy!