Mediterranean Couscous Salad

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

As conversões são aproximadas; a fonte original continua a ser a referência.

Esta página pode conter uma tradução automática. A fonte original prevalece.