Couscous Salad with Feta Cheese Dressing

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• 4 cups cherry tomatoes
• 1 cup israeli couscous, uncooked  
• 2 persian cucumbers, thinly sliced
• 1 1/2 cups chickpeas
• 1/4 tsp. smoked paprika
• 1 tbsp. lemon juice
• 1 garlic clove, minced
• 1/3 cup feta cheese, crumbled
• 5 sprigs fresh thyme, more for garnish
• 1/2 cup fresh basil, more for garnish
• Olive oil, for drizzling 
• Salt and pepper, to taste
• Toby’s Feta Cheese Dressing & Dip

Gather all ingredients. Start this recipe by roasting 2 cups of the cherry tomatoes. Keep the remaining 2 cups of cherry tomatoes raw.

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Slice the tomatoes in half and place them cut side up in a single layer on the baking sheet. Drizzle with olive oil, sprinkle with salt, and transfer the baking dish to the oven. Roast the tomatoes until they’re browned around the edges, about 30 minutes. Optional, roast chickpeas along with the tomatoes. 

Cook the couscous according to the package directions. Drain and set aside to cool.

In the bottom of a large bowl, combine 1 tbsp. of olive oil, 1 tbsp. lemon juice, smoked paprika, garlic, thyme, salt and pepper to taste. Add the cooled couscous and toss. 

Slice the remaining raw cherry tomatoes in half and add them to the bowl with the roasted tomatoes, chickpeas, basil, cucumbers, and feta crumbles. 

Top with additional fresh thyme or herbs of choice and a generous drizzle of Toby’s Feta Cheese Dressing. Enjoy!