1-First, roast 2 cups of the cherry tomatoes until they become jammy and concentrated; this can be done in advance and stored in the fridge. It takes about 3 hours but adds a deep, sweet taste that’s worth it.

2-Cook the 1 cup of Israeli couscous according to package instructions until al dente, which takes about 9 minutes, then drain and set aside to cool.

3-Prepare the couscous by bringing 1.5 cups of water to a boil, adding a pinch of salt, then removing from heat and stirring in 1 cup of couscous. Cover and let it steam for 5 minutes until fluffy. While the couscous cooks, rinse and halve the remaining 2 cups of cherry tomatoes and slice 2 Persian cucumbers thinly.

4-In a large bowl, whisk together 1 tablespoon extra-virgin olive oil, 1 tablespoon fresh lemon juice, 1 minced garlic clove, leaves from 6 sprigs fresh thyme, ¼ teaspoon sea salt, and freshly ground black pepper to taste. Fluff the cooled couscous with a fork, add it to the bowl, and toss to combine. Then, mix in the halved cherry tomatoes, roasted tomatoes, 1½ cups of roasted chickpeas (tossed with ¼ teaspoon smoked paprika), ¼ cup fresh basil leaves, the sliced Persian cucumbers, and ⅓ cup crumbled feta cheese.

5-Top with extra thyme and basil leaves, drizzle more olive oil on top, and season to taste. For vegan or gluten-free preferences, substitute couscous with quinoa or millet. Chill the salad in the refrigerator for at least 30 minutes before serving to let the flavors meld. This step ensures every bite is fresh and vibrant, making it a hit as a side dish or main meal.