Mediterranean Couscous Salad

• 1 ⅓ cup Israeli couscous (or any other small pasta shape or whole grain, you’ll need about 3 cups cooked) ↔ Sustituir
• ⅓ cup pine nuts ↔ Sustituir
• ⅓ cup extra-virgin olive oil ↔ Sustituir
• 2 to 4 tablespoons lemon juice, to taste (from 1 to 2 lemons) ↔ Sustituir
• 1 large shallot, finely chopped (about ½ cup) ↔ Sustituir
• 2 cloves garlic, pressed or minced ↔ Sustituir
• ½ teaspoon fine sea salt, to taste ↔ Sustituir
• Freshly ground black pepper, to taste ↔ Sustituir
• 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas ↔ Sustituir
• 1 pint grape or cherry tomatoes, quartered ↔ Sustituir
• 4 ounces feta cheese, crumbled (about 1 cup) ↔ Sustituir
• ⅓ cup pitted and thinly sliced Kalamata olives ↔ Sustituir
• 1 medium zucchini, sliced into super thin rounds ↔ Sustituir
• 1 small yellow squash, sliced into super thin rounds ↔ Sustituir
• ⅓ cup (⅔ ounce) chopped fresh basil or flat-leaf parsley ↔ Sustituir

Las conversiones son aproximadas; la fuente original sigue siendo la referencia.

Esta página puede contener una traducción automática. La fuente original es la referencia.