Preheat oven to 425 degrees F (220 degrees).
Peel and dice the Sweet Potato (1). Halve the Grape Tomatoes (5 ounce).
Strip the thyme leaves from the Fresh Thyme (6 sprig). Finely chop the thyme stems and set aside.
Chop the Kale (3 cup). Mince the Garlic (2 clove).
Rinse, drain, and dry the Canned Chickpeas (15 ounce).
Place sweet potatoes on a shallow baking pan, drizzle with Olive Oil (to taste) and sprinkle with 1 teaspoon of the thyme and a pinch of salt and pepper, toss to coat.
On another shallow baking pan toss the chickpeas with a drizzle of Olive Oil (to taste), Smoked Paprika (1 teaspoon), and Salt and Pepper (1/2 teaspoon).
Place both pans in the oven, place potatoes in the middle and the chickpeas on the top rack. Roast for 10 minutes.
Take the pan with the potatoes out of the oven. Add the sliced tomatoes to the potatoes and toss. Also, toss the chickpeas. While the chickpeas are roasting they may start to pop. Roast for another 10 minutes.
While veggies and chickpeas are roasting, heat Olive Oil (1 tablespoon) in a medium pan. Add garlic and saute until fragrant.
Add Israeli Couscous (1 cup) and remaining thyme and season with salt and pepper. Cook, tossing until couscous is lightly toasted, 2 to 3 minutes.
Stir in the Vegetable Stock (1 1/2 cup), bring to a boil, reduce to simmer and cook another 10 to 12 minutes or until couscous is al dente.
While couscous is cooking, place kale into a large bowl and drizzle with Olive Oil (1 tablespoon), juice of half a lemon and sprinkle with sea salt. Toss and massage kale between fingers until well coated, set aside.
Remove couscous pan from heat. Add half of the veggies and half of the Feta Cheese (2/3 cup), a squeeze of half the Lemon (2) and toss to combine.
Add couscous mixture to the kale, toss, add remaining veggies and all of the chickpeas.
Plate salad and sprinkle with Scallion (2 stalk) and remaining feta. Drizzle with a bit of olive oil and squeeze on fresh lemon juice, enjoy!