Description
A vibrant and refreshing Mediterranean Couscous Salad featuring pearl couscous toasted to perfection, mixed with fresh vegetables, tangy lemon dressing, kalamata olives, artichoke hearts, and creamy mozzarella, perfect for a light, nutritious meal or 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
Salad
- 2 cups pearl couscous
- 2 tablespoons extra virgin olive oil (for toasting)
- 3 cups boiling water (or as per 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 juice of 1 lemon, 1/3 cup extra virgin olive oil, dried or fresh dill, minced garlic, salt, and pepper until well combined and fragrant.
- Cook the couscous: Heat 2 tablespoons of extra virgin olive oil in a medium pot over medium heat. Once shimmering, add the pearl couscous and toast it, stirring occasionally until it becomes golden brown and aromatic. Add 3 cups of boiling water (or follow package directions), reduce heat, cover, and cook according to the package instructions until the couscous is tender. Drain any excess water and set couscous aside to cool completely.
- Combine the salad ingredients: To the bowl with dressing, add halved grape tomatoes, finely chopped red onions, chopped cucumber, chickpeas, chopped artichoke hearts, and kalamata olives. Stir gently to mix. Once couscous has cooled, fold it into the mixture along with the chopped basil and fresh baby mozzarella or feta cheese. Stir gently to combine all ingredients evenly.
- Serve: Garnish the salad with additional fresh basil leaves for an extra burst of flavor and freshness. Serve immediately or chill slightly before serving for a refreshing taste.
Notes
- To enhance the flavor, toast the couscous carefully until golden but not burnt.
- Use fresh herbs if possible for the best taste; dill can be substituted with fresh parsley in a pinch.
- This salad can be made ahead and stored in the fridge for up to 2 days.
- Mozzarella can be replaced with feta for a sharper, saltier note or omitted for a vegan option.
- Add a splash of red wine vinegar or balsamic for some extra acidity if desired.
