INGREDIENTS
1/3 cup
Basil
1 cup
Chickpeas, cooked
1 clove
Garlic
1 pint
Grape or cherry tomatoes
1
Lemon, small
1
Shallot
1
Yellow squash, small
1
Zucchini, medium
10
Kalamata olives
1 1/3 cups
Israeli couscous, whole wheat
1 pinch
Sea salt and ground black pepper
1/3 cup
Olive oil
1/3 cup
Pine nuts, toasted
3 oz
Feta