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Roasted Cherry Tomato & Thyme Couscous Salad

Love & Lemons
  • minutes
  • Serves 4

INGREDIENTS

4 cups

cherry tomatoes, (half for roasting, half raw)

Extra-virgin olive oil, for drizzling

1 cup

dry Israeli couscous

1 1/2 cups

cooked chickpeas, drained and rinsed

1/4 tsp

smoked paprika

1 tbsp

lemon juice, more if desired

1

garlic clove, minced

Leaves from 6 sprigs fresh thyme, more for garnish

1/4 cup

fresh basil, more for garnish

2

Persian cucumbers, thinly sliced

1/3 cup

crumbled feta cheese

Sea salt and freshly ground black pepper