Description
A vibrant and refreshing Mediterranean couscous salad featuring toasted pearl couscous, fresh vegetables, chickpeas, artichoke hearts, and kalamata olives, all tossed in a zesty lemon-dill dressing and topped with fresh basil and mozzarella or feta cheese. Perfect as a light lunch or a flavorful side dish.
Ingredients
Dressing
- 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, to taste
Couscous
- 2 cups pearl couscous
- 2 tablespoons extra virgin olive oil (for toasting)
- 3 cups boiling water (or as per couscous package instructions)
Salad
- 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, plus more for garnish
- 3 ounces fresh baby mozzarella or feta cheese (optional)
Instructions
- Make the dressing: In a large bowl, whisk together the juice of one lemon, 1/3 cup extra virgin olive oil, dill, minced garlic, and salt and pepper to taste. This creates a bright and flavorful base for the salad.
- Cook the couscous: Heat 2 tablespoons of extra virgin olive oil in a medium-sized pot over medium heat. When the oil shimmers, add the pearl couscous and toast it, stirring occasionally, until golden brown to develop a nutty flavor. Pour in 3 cups of boiling water (or follow package instructions), then cook the couscous until tender. Drain in a colander and allow it to cool completely.
- Assemble the salad: Add halved grape tomatoes, chopped red onions, chopped cucumber, chickpeas, artichoke hearts, and kalamata olives into the bowl with the dressing. Stir gently to mix. Once the couscous has cooled, add it to the bowl along with the torn basil leaves and fresh mozzarella or feta cheese. Toss gently to combine all ingredients well.
- Serve: Garnish the salad with additional fresh basil leaves. Serve immediately or refrigerate for a chilled Mediterranean salad experience. Enjoy this fresh and healthy dish!
Notes
- To enhance the flavor of the couscous, toasting it in olive oil before cooking is recommended.
- You can substitute fresh dill if available for a brighter herb flavor.
- Chilling the salad for 30 minutes before serving allows flavors to meld beautifully.
- Fresh mozzarella can be replaced with feta cheese for a more traditional Mediterranean taste.
- This salad keeps well in the refrigerator for up to 2 days but is best enjoyed fresh.
