Roast the Tomatoes: Prepare 2 cups of the cherry tomatoes according to the roasted tomatoes recipe, then allow them to cool; the roasted tomatoes can be prepared ahead and stored in the refrigerator for a few days.
Cook the Couscous: Bring a pot of salted water to a boil, add the pearl couscous, and cook according to the package directions until al dente, about 9 minutes.
Cool the Couscous: Drain the cooked couscous thoroughly and set it aside to cool before assembling the salad.
Make the Dressing: In a large mixing bowl, whisk together the extra-virgin olive oil, lemon juice, minced garlic, thyme leaves, sea salt, and several grinds of freshly ground black pepper.
Combine the Couscous: Add the cooled pearl couscous to the dressing and toss well so the grains are evenly coated.
Prepare the Raw Tomatoes: Slice the remaining 2 cups of cherry tomatoes in half and add them to the bowl with the roasted tomatoes.
Add the Salad Ingredients: Add the roasted chickpeas, fresh basil, sliced Persian cucumbers, and crumbled feta to the couscous mixture.
Toss the Salad: Gently toss everything together until the ingredients are evenly distributed, then taste and adjust the seasoning with additional salt or lemon juice as needed.
Garnish and Serve: Finish the salad with additional fresh thyme, basil, and a generous drizzle of olive oil, then serve.
