1 (15-ounce) can chickpeas (rinsed and drained)
2 cups cherry tomatoes – halved for roasting
2 cups cherry tomatoes – halved
2 Persian cucumbers, sliced
1/3 cup feta cheese crumbled
1/4 cup parsley or basil chopped
2 Tbsp Extra Virgin Olive Oil (divided)
1 tsp ground cumin
1 cup *Israeli (pearled) couscous
1 1/2 cups water
-Pre-heat the oven to 400 F. Toss 2 cups cherry tomatoes (halved) with 1 tablespoon of the olive oil and season with sea salt. Toss the chickpeas with 1 tablespoon of olive oil and season with cumin. Place the chickpeas and tomatoes on a sheet pan lined with parchment paper and roast in the oven for about 30 minutes.
-Bring water to a boil in a medium pot and add the couscous. Lower the heat and simmer for approximately 8-9 minutes until al dente. Drain & set aside to cool.
-In a large serving bowl, combine lemon juice, garlic, thyme, sea salt and several grinds of black pepper (1/8 tsp). Whisk in 1 Tbsp of EVOO until fully emulsified. Add cooled couscous and toss. Then add raw cherry tomatoes, cucumbers, cooled roasted tomatoes & chickpeas, feta and parsley. Toss again gently and drizzle with EVOO. Season to taste. Serve at room temperature.