1 ½ cups of roasted chickpeas (toasted with ¼ teaspoon of smoked paprika before the roast).
¼ fresh basil
2 cucumbers
⅓ cup feta cheese
salt and pepper
Instructions
Roast 2 cups of cherry tomatoes (this can be made in advance and stored in the fridge for a few days).
Cook the couscous according to the package directions should be around 9 min, then drain and set aside to cool.
In a large bowl combine 1 tablespoon of olive oil, the lemon juice, garlic, thyme, salt and pepper to taste. Add the cooled couscous and toss.
Slice the remaining cherry tomatoes into halves and add them to the bowl along with the roasted tomatoes, the chickpeas, basil, cucumbers and feta. If needed adjust the salt and pepper, then serve.
