Bright Couscous Tomato Blend - chefmelt

Ingredients

• 6 sprigs fresh thyme, leaves plucked (save extras for topping)
• ¼ cup fresh basil leaves (keep a little more for garnish)
• 1 garlic clove, finely chopped
• 2 small Persian cucumbers, cut thinly into slices
• 4 cups cherry tomatoes, split into two portions (roast half, keep the rest raw)
• 1½ cups roasted chickpeas, mixed with ¼ teaspoon smoked paprika
• 1 cup uncooked Israeli couscous
• ⅓ cup feta crumbles
• 1 tablespoon fresh lemon juice (add extra to taste)
• 1 tablespoon extra-virgin olive oil, with a bit more for drizzling
• Fresh ground black pepper
• ¼ teaspoon sea salt (adjust to your liking)