Ingredients
For the Lemon-Dill Dressing
- 1 large lemon, juice of
- 1/3 cup extra virgin olive oil (Greek Private Reserve recommended)
- 1 teaspoon dried dill, or 2 tablespoons fresh minced dill
- 1 to 2 garlic cloves, minced
- Salt and pepper to taste
For the Pearl Couscous Salad
- 2 cups pearl couscous
- 2 tablespoons extra virgin olive oil (Private Reserve recommended)
- 3 cups boiling water (or as per couscous package instructions)
- 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 lemon juice, extra virgin olive oil, dill, minced garlic, salt, and pepper until well combined and emulsified.
- Cook the couscous: Heat 2 tablespoons of extra virgin olive oil in a medium pot over medium heat. When the oil shimmers, add the pearl couscous and toast it, stirring occasionally, until golden brown, about 3-5 minutes. Add 3 cups of boiling water (or the amount indicated on package), cover, and simmer according to package instructions until the couscous is tender. Drain well using a colander, then set aside to cool completely.
- Prepare the salad: To the bowl with the dressing, add the halved grape tomatoes, finely chopped red onions, chopped cucumber, rinsed chickpeas, chopped artichoke hearts, and kalamata olives. Stir gently to combine all ingredients evenly.
- Combine couscous and herbs: Once the couscous has cooled, add it to the salad bowl along with the roughly chopped basil and fresh mozzarella or feta (if using). Gently fold all the ingredients together to ensure even distribution of flavors without crushing the cheese.
- Serve: Garnish with additional fresh basil leaves on top. Serve immediately or refrigerate to let flavors meld further. Enjoy this refreshing and vibrant Mediterranean couscous salad as a light meal or side dish.
Notes
- To deepen flavors, make the salad a few hours ahead and refrigerate before serving.
- Fresh dill can be substituted with dried dill if fresh is unavailable.
- Using pearl couscous gives a nice texture; regular couscous can be used but cooking time and liquid may vary.
- For a vegan option, omit the mozzarella or feta cheese.
- This salad keeps well refrigerated for 2-3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
