Cherry Tomato Couscous Salad

Four cups cherry tomatoes
Olive oil
1 cup dry Israeli couscous
1 can cannellini beans, no salt added, drained and rinsed
1-2 tablespoons lemon juice (or more to taste)
Some smoked paprika
Sumac
Thyme, leaves from about 6 sprigs
Basil, around ¼ cup or more, chopped
One Persian cucumber, chopped
Crumbled feta cheese, I prefer goat and or sheep's milk
Ground black pepper
A pinch of sea salt
 
Preheat oven to 375°. Place parchment paper on a baking sheet. Add tomatoes, drizzle with olive oil, a few grinds of black pepper and a pinch of salt. Bake for 20-25 minutes. When done sprinkle some smoked paprika and sumac. Let the tomatoes cool off and then add them to a serving bowl.

Cook couscous per directions on package. Drain and add to the serving bowl followed by the beans, basil, thyme, lemon juice and feta. Add more olive oil to taste. Easy peasy.