Mediterranean Couscous Salad

Discover Mediterranean Couscous Salad. Review the available recipe details and open the credited original source for the complete preparation method.

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

Les conversions sont approximatives ; la source originale reste la référence.

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