MEDITERRANEAN COUSCOUS SALAD
You’ll love this Mediterranean couscous salad recipe, loaded with nutrition and flavor from chickpeas, veggies, fresh herbs and a zippy lemon vinaigrette. This versatile dish makes a great lunch, light supper, or side depending on what you need. And you can make it ahead, the flavors deepen the next day.
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INGREDIENTS:
For the Lemon-Dill Vinaigrette
– 1 large lemon, juice of
– 1/3 cup extra virgin olive oil (I used Greek Private Reserve)
– 1 tsp dill weed
– 1 to 2 garlic cloves, minced
– salt and pepper
For the Pearl Couscous
– 2 cups Pearl Couscous
– Water
– 2 cups grape tomatoes, halved
– 1/3 cup finely chopped red onions
– 1/2 English cucumber, finely chopped
– 15 oz can chickpeas, drained and rinsed
– 14 oz can artichoke hearts, roughly chopped if needed
– 1/2 cup pitted kalamata olives
– 15–20 fresh basil leaves, roughly chopped or torn; more for garnish
– 3 oz fresh baby mozzarella (or feta cheese), optional
DIRECTIONS:
1) To make the lemon-dill vinaigrette, place the vinaigrette ingredients in a bowl. Whisk together to combine. Set aside briefly.
2) In a medium-sized heavy pot, heat two tablespoons of olive oil. Saute the couscous in the olive oil briefly until golden brown. Add 3 cups of boiling water (or the amount instructed on the package), and cook according to package. When ready, drain in a colander. Set aside in a bowl to cool.
3) In a large mixing bowl, combine the remaining ingredients minus the basil and mozzarella. Then add the couscous and the basil and mix together gently.
4) Now, give the lemon-dill vinaigrette a quick whisk and add it to the couscous salad. Mix again to combine. Test and adjust salt, if needed.
5) Finally mix in the mozzarella cheese. Garnish with more fresh basil. Enjoy!
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