Whisk together grapeseed oil, red wine vinegar, fresh lemon juice, garlic, Dijon mustard, oregano, rosemary, honey, salt, and pepper. Then set it aside.
Cook Couscous according to package directions. Drain and allow to cool to room temp before combining with other ingredients.
Combine chopped zucchini, yellow squash, red onion as well as sliced kalamata olives, yellow grape tomatoes. Add in sundried tomatoes, kidney beans, and of course cooked Israeli Couscous pearls.
Toss everything together. Toss in the dressing.
Toasted Garbanzo Beans (optional)
For best results lay beans out onto a towel and allow to dry before roasting.
Preheat oven to 400 degrees. Make sure a rack is placed directly in the middle.
Line a baking sheet with parchment paper. Place garbanzo beans on paper pour olive oil and sprinkle salt and pepper on top of them then toss together with hands until everything is coated. Arrange the garbanzo beans on the baking sheet so they are not overlapping each other.
Place baking sheet in the oven and bake. Roast, stirring the chickpeas or shaking the pan every 10 minutes. A few chickpeas may pop – that’s normal. The chickpeas are done when golden and slightly darkened, dry and crispy on the outside, and soft in the middle, 20 to 30 minutes total.