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Mediterranean Couscous Salad
Ingredients
  • 1 ⅓ cup whole wheat Israeli couscous (or any other small pasta shape, you’ll need about 3 cups cooked)
  • ⅓ cup pine nuts
  • ⅓ cup extra-virgin olive oil
  • 2 to 4 tablespoons lemon juice, to taste (from 1 to 2 lemons)
  • 1 large shallot, finely chopped (about ½ cup)
  • 2 cloves garlic, pressed or minced
  • ½ teaspoon fine sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
  • 1 pint grape or cherry tomatoes, quartered
  • 4 ounces feta cheese, crumbled (½ cup)
  • ⅓ cup pitted and thinly sliced Kalamata olives
  • 1 medium zucchini, sliced into super thin rounds
  • 1 small yellow squash, sliced into super thin rounds
  • ⅓ cup (⅔ ounce) chopped fresh basil or flat-leaf parsley
Steps
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