INGREDIENTS
1 1/4 cups
israeli couscous
1 small
shallot
1 tsp
garlic
1 pint
cherry tomatoes
1 serving
olive oil
1/2 tsp
lemon zest
1 tbsp
honey
2 tbsp
each: red wine vinegar and lemon juice
15 oz
chickpeas
1/2 cup
each: kalamata olives and parsley
1/4 cup
basil
4 oz
feta cheese
1 serving
kosher salt