Mediterranean Couscous and Summer Squash Salad

• IC1 1/3 cup Israeli couscous
• PN1/3 cup pine nuts
• EO1/3 cup extra-virgin olive oil
• LJ2 to 4 tbsp lemon juice
• LS1 large shallot · finely chopped
• G2 garlic · pressed or minced
• FS1/2 tsp fine sea salt
• FGFreshly ground black pepper
• C1 can chickpeas · rinsed and drained
• GC1 pint grape or cherry tomatoes · quartered
• FC4 ounce feta cheese · crumbled
• PT1/3 cup pitted and thinly sliced Kalamata olives
• MZ1 medium zucchini · sliced into super thin rounds
• SY1 small yellow squash · sliced into super thin rounds
• CF1/3 cup chopped fresh basil or flat-leaf parsley

Préparation

1. 1

   Cook the couscous in boiling water according to package directions until al dente, then drain any excess water.

2. 2

   Toast the pine nuts in a large skillet over medium-low heat until fragrant and lightly golden, then transfer them to a bowl to cool.

3. 3

   Whisk together the olive oil, lemon juice, shallot, garlic, salt, and black pepper in a large serving bowl.

4. 4

   Add the cooked couscous to the bowl and toss thoroughly to coat in the dressing. Top with the toasted pine nuts, chickpeas, tomatoes, feta, olives, zucchini, yellow squash, and fresh herbs, then stir to combine.

5. 5

   Season with additional salt, pepper, or lemon juice to taste. Refrigerate for 30 minutes before serving to allow the flavors to meld.