Get ready for all those spring picnics and summer barbeques with this delicious salad! It's a colourful recipe that's all about the sweet, tangy roasted tomatoes, and the chickpeas and couscous make it hearty enough to be a meal on its own.

Ingredients (serves 4)

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

1. Preheat oven to 250°F and line a large baking sheet with parchment paper. Place the cherry tomatoes cut side up on the baking sheet and drizzle with olive oil, sprinkle with salt, pepper, and fresh thyme. Roast the tomatoes until they're well shriveled around the edges, 2 to 3 hours. These can be made in advance and stored in the fridge for a few days.
2. Cook the couscous according to the package directions until al dente, about 9 minutes. Drain and set aside to cool.
3. 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.

Recipe courtesy of Love and Lemons.