Ingredients
1⅓cupswhole wheat Israeli couscousor any other small pasta shape, you’ll need about 3 cups cooked
⅓cupPine nuts
⅓cupextra-virgin olive oil
4tbsplemon juiceto taste, from 1 to 2 lemons
1largeshallotfinely chopped, about ½ cup
2garlic clovespressed or minced
½tspfine sea saltto taste
black pepperfreshly ground, to taste
15ozchickpeasrinsed and drained, or 1½ cups cooked chickpeas
2cupsgrape tomatoesor cherry, quartered
4ozfeta cheesecrumbled, ½ cup
⅓cupKalamata olivespitted and thinly sliced
1mediumzucchinisliced into super thin rounds
1smallyellow squashsliced into super thin rounds
1/3cupfresh basilchopped, or flat-leaf parsley
Preparation
Cook the couscous until al dente, according to package directions. Drain off any excess water.
Meanwhile, toast the pine nuts: In a large skillet over medium-low heat, warm the pine nuts until they’re turning lightly golden on the sides and fragrant. Transfer to a bowl to cool.
In a large serving bowl, whisk together the olive oil, lemon juice, shallot, garlic, salt and several twists of black pepper until combined.
Add the couscous to the bowl and toss to coat with the dressing.
Top the couscous with the toasted pine nuts, chickpeas, tomatoes, feta, olives, zucchini and squash, and basil. Stir to combine.
Season with salt and pepper to taste, and add an extra tablespoon or two of lemon juice if it needs more brightness.
For the best flavor, refrigerate for 30 minutes before serving.
This salad will keep well, covered and refrigerated, for up to 4 days.
