Preheat your oven to 400°F (200°C). Halve the cherry tomatoes and spread them cut-side up on a baking sheet. Drizzle with olive oil and sprinkle with sea salt. Roast for about 25-30 minutes until jammy.

Bring a pot of salted water to a boil. Add the dry Israeli couscous and cook according to package directions, usually around 9 minutes. Drain and rinse under cold water.

In a large bowl, whisk together the olive oil, lemon juice, minced garlic, and thyme. Season with salt and pepper to taste.

Add the cooled couscous, roasted tomatoes, sliced cucumbers, roasted chickpeas, crumbled feta, and fresh basil to the bowl. Gently fold together.

Toss the salad to combine and adjust seasoning if necessary. Transfer to a serving platter, garnishing with basil and a drizzle of olive oil.