Preheat the oven to 400 degrees. Toss the potatoes with a drizzle of olive oil, the minced garlic, and pinches of salt and pepper. Roast potatoes in the oven for 25-30 minutes, until browned and crispy.

Make the dressing: Whisk together the olive oil, lemon juice, vinegar, Dijon, garlic, agave, and pinches of salt and pepper. Taste and adjust seasonings.

Set a bowl of ice water aside a large pot of boiling water. Drop the chopped green beans into the boiling water and blanch for about 1 minute. Transfer to the bowl of ice water and let them cool for a few minutes. Drain and set aside.

Boil the Israeli couscous in salted water for 6-8 minutes, or until al dente. Drain and rinse.

Combine the potatoes, green beans, couscous, cherry tomatoes, corn, basil, oregano, and capers and toss with the dressing. Taste and adjust seasonings, adding salt and pepper as desired.

Serve warm or at room temperature. (it would probably also be good cold...but we didn’t have any leftover to test that out the next day).