Add the Israeli couscous to the water reduce heat to low then cover with a lid and cook for the time stated in the couscous instructions. Drain any excess water if there is any. Set aside to cool.
Whisk the olive oil, lemon juice, garlic, oregano, crushed red pepper flakes, sea salt and freshly cracked pepper, to taste together in a large serving bowl; set aside.
Once the pasta is cool, add it to the vinaigrette along with the chickpeas, tomatoes, olives, zucchini, squash, toasted pine nuts, feta cheese, and fresh basil.
Toss to coat evenly then season with sea salt and freshly cracked pepper, to taste, if needed. Serve and enjoy.