Description
Tender pearl couscous tossed with chickpeas, artichoke hearts, kalamata olives, grape tomatoes, cucumber, and fresh basil, all dressed in a bright lemon-dill vinaigrette for a fresh, satisfying Mediterranean salad.
Ingredients
Lemon-Dill Dressing:
- Juice of 1 large lemon
- 1/3 cup extra virgin olive oil
- 1 tsp dried dill (or 2 tbsp fresh minced dill)
- 1-2 garlic cloves, minced
- Salt and pepper to taste
Pearl Couscous Salad:
- 2 cups pearl couscous
- Extra virgin olive oil, for cooking
- Water, for cooking
- 2 cups grape tomatoes, halved
- 1/3 cup red onion, finely chopped
- 1/2 English cucumber, finely chopped
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 (14 oz) can artichoke hearts, drained and roughly chopped
- 1/2 cup pitted kalamata olives
- 15-20 fresh basil leaves, roughly torn, plus more for garnish
- 3 oz fresh baby mozzarella or feta cheese, optional
Instructions
- In a small bowl or jar, whisk together the lemon juice, olive oil, dill, minced garlic, salt, and pepper until emulsified. Set aside.
- Cook the pearl couscous according to package directions in salted water with a drizzle of olive oil. Drain and spread on a tray to cool.
- In a large bowl, combine the cooled couscous, grape tomatoes, red onion, cucumber, chickpeas, artichoke hearts, kalamata olives, and torn basil.
- Pour the lemon-dill dressing over the salad and toss well until everything is evenly coated.
- Add the mozzarella or feta on top if using, tossing gently to keep it intact.
- Taste and adjust seasoning with salt, pepper, or extra lemon juice as needed.
- Serve immediately or refrigerate for up to an hour for deeper flavor.
Notes
- Spread the couscous on a tray after cooking to cool quickly without clumping.
- Make the dressing ahead so the flavors have time to develop before dressing the salad.
- Prep Time: 15 minutes
- Cook Time: 10 minutes