Ingredients
Scale
- 1 large lemon, juice of
- 1/3 cup extra virgin olive oil
- 1 teaspoon dried dill, or 2 tablespoons fresh minced dill
- 1 to 2 garlic cloves, minced
- salt and pepper
- 2 cups pearl couscous
- Water
- 2 cups grape tomatoes, halved
- 1/3 cup finely chopped red onions
- 1/2 english cucumber, finely chopped
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 (14 ounce) can artichoke hearts, drained and roughly chopped if needed
- 1/2 cup pitted kalamata olives
- 15–20 fresh basil leaves, roughly chopped or torn; more for garnish
- 3 ounces fresh baby mozzarella, or feta cheese, optional
Instructions
- Make the dressing by whisking together the juice of 1 lemon, olive oil, dill, garlic, salt, and pepper in a large bowl.
- Toast the couscous in a medium pot with 2 tablespoons of olive oil over medium heat until golden brown. Add 3 cups of boiling water and cook according to package instructions. Drain and cool.
- In the bowl with the dressing, mix in halved grape tomatoes, red onions, cucumber, chickpeas, artichoke hearts, and olives. Stir well.
- Once the couscous is cool, add it to the bowl along with basil and mozzarella. Gently mix in.
- Garnish with more fresh basil before serving.
Last Step:
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Feel free to add more vegetables or switch them out based on your preference.
This salad is great for meal prep and stays fresh in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: NO DATA
- Category: Salad
- Method: Mixed
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 10mg