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Mediterranean Couscous Salad with Raw Squash


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


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