INGREDIENTS
4 cups
cherry tomatoes
1 serving
olive oil
1 cup
israeli couscous
1/4 tsp
paprika
1 tbsp
lemon juice
1
garlic clove
1 Leaves
from 6 sprigs thyme
1 1/2 cups
roasted chickpeas
1/4 cup
basil
2
persian cucumbers
1/3 cup
feta cheese
1 serving
sea salt and pepper