INGREDIENTS
1/3 cup
Basil or flat-leaf parsley, fresh
1 can
Chickpeas
2 cloves
Garlic
1 pint
Grape or cherry tomatoes
1
Shallot, finely chopped (about 1/2 cup), large
1
Yellow squash, small
1
Zucchini, medium
1/3 cup
Kalamata olives, pitted and thinly sliced
2 tbsp
Lemon juice
1 1/3 cups
Israeli couscous, whole wheat
1
Black pepper, Freshly ground
1/2 tsp
Sea salt, fine
1/3 cup
Olive oil, extra-virgin
1/3 cup
Pine nuts
4 oz
Feta cheese