Warm Mediterranean couscous salad

Dressing

• 120 g olive oil
• 80 g lemon juice (approx. 2-3 lemons)
• 2 - 3 garlic cloves
• 2 tsp fresh oregano, leaves only, roughly chopped
• 1 tbsp fresh basil, leaves only, roughly torn
• 1 pinch sea salt
• 1 pinch ground black pepper
• 1 tsp honey

Salad

• 1000 g water
• 300 g pumpkin, cut into cubes (1 cm)
• 150 g fresh green beans, trimmed
• 120 g couscous, well-rinsed and drained (see Tips)
• 150 g fresh baby spinach leaves
• 400 g canned chickpeas, or canned kidney beans, rinsed and drained (approx. 250 g after draining)
• 40 g roasted pine nuts, or cashews
• 250 g cherry tomatoes (1 punnet), cut into halves
• 2 - 3 sprigs fresh basil, or fresh coriander, leaves only, roughly chopped
• 1 - 2 spring onions/shallots, trimmed and cut into slices
• 1 tbsp pitted black olives, cut into slices
• 1 Lebanese cucumber, cut into pieces (1 cm)