Boil water in a pot and add the whole wheat Israeli couscous. Cook until al dente, about 8-10 minutes, then drain any excess water.

In a large skillet over medium-low heat, add the pine nuts and toast them for 3-5 minutes, stirring frequently, until lightly golden.

In a large serving bowl, whisk together the extra-virgin olive oil, lemon juice, chopped shallot, minced garlic, sea salt, and black pepper until well combined.

Add the cooked couscous to the bowl with the dressing and gently toss to coat.

Layer the toasted pine nuts, chickpeas, quartered tomatoes, crumbled feta, Kalamata olives, sliced zucchini, sliced yellow squash, and chopped fresh herbs on top of the couscous.

Season the salad with additional salt and pepper to taste and chill for 30 minutes to let flavors develop.