Ingredient:

• 1 ⅓ cup whole wheat Israeli couscous (or any other small pasta shape, you’ll need 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