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