Mediterranean Couscous Salad with Raw Squash and Feta
Total Time
35 minutes
Prep Time
20 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(46)
Ingredients
6 servings
- 1 ⅓ cup whole wheat Israeli couscous (or any other small pasta shape, about 3 cups cooked)
- ⅓ cup pine nuts
- ⅓ cup extra-virgin olive oil
- 2 to 4 tablespoons lemon juice, to taste (from 1 to 2 lemons)
- 1 large shallot, finely chopped (about ½ cup)
- 2 cloves garlic, pressed or minced
- ½ teaspoon fine sea salt, to taste
- Freshly ground black pepper, to taste
- 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
- 1 pint grape or cherry tomatoes, quartered
- 4 ounces feta cheese, crumbled (½ cup)
- ⅓ cup pitted and thinly sliced Kalamata olives
- 1 medium zucchini, sliced into super thin rounds
- 1 small yellow squash, sliced into super thin rounds
- ⅓ cup (⅔ ounce) chopped fresh basil or flat-leaf parsley
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Preparation
Chef’s notes
Change it up:
Use any small whole wheat pasta shape instead of couscous. Orzo, small shells, and farfalle are great options.
Make it gluten free:
Substitute your favorite small gluten-free pasta for the couscous.
Make it vegan:
Omit the cheese and add more olives for a salty punch.
Make it nut free:
Omit pine nuts if necessary.