mediterranean couscous salad

Ingredients:

• 1⅓ cup whole wheat Israeli couscous (or any small pasta shape, about 3 cups cooked)
• ⅓ cup pine nuts (toasted)
• ⅓ cup extra-virgin olive oil
• 2 to 4 tablespoons lemon juice (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 1½ 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 chopped fresh basil or flat-leaf parsley (about ⅔ ounce)

Instructions:

1. Cook the Couscous:

   • Prepare the couscous according to package directions until al dente. Drain any excess water.

2. Toast the Pine Nuts:

   • In a large skillet over medium-low heat, warm the pine nuts until lightly golden and fragrant. Transfer to a bowl to cool.

3. Prepare the Dressing:

   • In a large serving bowl, whisk together olive oil, lemon juice, shallot, garlic, salt, and black pepper.

4. Assemble the Salad:

   • Add the cooked couscous to the bowl and toss to coat with the dressing.
   • Top with toasted pine nuts, chickpeas, tomatoes, feta, olives, zucchini, squash, and basil.
   • Stir to combine.

5. Season and Chill:

   • Adjust seasoning with additional salt, pepper, or lemon juice to taste.
   • For best flavor, refrigerate for 30 minutes before serving.

6. Storage:

   • This salad keeps well, covered and refrigerated, for up to 4 days.

Notes:

• Change It Up: Substitute with orzo, small shells, or farfalle if you prefer. Cucumber can replace zucchini and squash.
• Gluten-Free: Use gluten-free pasta if needed.
• Vegan: Omit feta and consider adding extra olives for flavor.
• Nut-Free: Omit pine nuts if necessary.

Enjoy this fresh and hearty salad!