Mediterranean Couscous Salad

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Ingredients

1 ⅓ cup Israeli couscous (or any other small pasta shape or whole grain, 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 (about 1 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

As published by Cookie and Kate.

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