via cookie + kate
1 1/3 cup Israeli couscous (or any other small pasta)
1/3 cup olive oil
1 small lemon, juiced
1 clove garlic, minced
1 shallot, minced
1/2 teaspoon basil
pinch of sea salt and ground black pepper
1 pint grape tomatoes, chopped
3 ounces crumbled feta
10 kalamata olives, sliced
1 medium zucchini, sliced super thin
1 small yellow squash, sliced super thin
Cook the pasta according to package directions. While the couscous is cooking, whisk together the olive oil, lemon juice, garlic, shallot, basil, sea salt and black pepper in a large bowl. Add drained couscous to the bowl and toss to coat with the dressing. Top with all of the remaining ingredients, and toss to combine. Salt and pepper to taste, and add an extra squeeze of lemon juice if necessary. Refrigerate for at least 30 minutes before serving.
pinch of sea salt and ground black pepper
1 pint grape tomatoes, chopped
3 ounces crumbled feta
10 kalamata olives, sliced
1 medium zucchini, sliced super thin
1 small yellow squash, sliced super thin
Cook the pasta according to package directions. While the couscous is cooking, whisk together the olive oil, lemon juice, garlic, shallot, basil, sea salt and black pepper in a large bowl. Add drained couscous to the bowl and toss to coat with the dressing. Top with all of the remaining ingredients, and toss to combine. Salt and pepper to taste, and add an extra squeeze of lemon juice if necessary. Refrigerate for at least 30 minutes before serving.
