Mediterranean Couscous Salad with Raw Squash and Feta

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