Cherry Tomato Couscous Salad

Cherry Tomato Couscous Salad

Ingredients
4 cups cherry tomatoes, (half for roasting, half raw)
Extra-virgin olive oil, for drizzling
1 cup dry Israeli couscous
1½ cups cooked chickpeas, drained and rinsed
¼ teaspoon smoked paprika
1 tablespoon lemon juice, more if desired
1 garlic clove, minced
Leaves from 6 sprigs fresh thyme, more for garnish
¼ cup fresh basil, more for garnish
2 Persian cucumbers, thinly sliced
⅓ cup crumbled feta cheese
Sea salt and freshly ground black pepper

Instructions
Roast the cherry tomatoes (this step can be made in advance): Preheat the oven to 300°F. Slice 2 cups of the cherry tomatoes in half, drizzle with olive oil and sprinkles of salt and pepper, and place cut side up on a baking sheet. Roast 60 to 90 minutes (the time will depend on the size and juiciness of the tomatoes), or until shriveled and browned around the edges. Remove from the oven and set aside.

Cook the couscous according to the package directions until al dente, about 9 minutes. Drain and set aside to cool.

Increase the oven heat to 400°F and line a baking sheet with parchment paper. Place the chickpeas on the baking sheet and toss with a drizzle of olive oil and sprinkles of salt and pepper. Roast 20 minutes, or until crispy. Remove from the oven and toss with the smoked paprika.

In the bottom of a large bowl, combine 1 tablespoon of olive oil, the lemon juice, garlic, thyme, ¼ teaspoon salt, and several grinds of black pepper. Add the cooled couscous and toss. Slice the remaining raw cherry tomatoes in half and add them to the bowl with the roasted tomatoes, the chickpeas, basil, cucumbers, and feta. Top with more fresh herbs and a generous drizzle of olive oil. Season to taste.