Mediterranean Couscous Salad with Raw Squash and Feta

35 min Prep: 20 min Cook: 15 min
Serves: 6 Save

Ingredients (15)

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

Directions

Learn how to make this recipe at Cookie and Kate