Name: Mediterranean Couscous Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: Juice of 1 large lemon; 1/3 cup extra virgin olive oil; 1 teaspoon dill weed; 1 to 2 garlic cloves, minced; Salt and pepper to taste; 2 cups pearl couscous; 2 tablespoons extra virgin olive oil (for sautéing couscous); Water (per package instructions); 2 cups grape tomatoes, halved; 1/3 cup finely chopped red onions; 1/2 English cucumber, finely chopped; 1 (15 oz) can chickpeas, drained and rinsed; 1 (14 oz) can artichoke hearts, roughly chopped; 1/2 cup pitted Kalamata olives; 15–20 fresh basil leaves, roughly chopped or torn (plus extra for garnish); 3 oz fresh baby mozzarella or feta cheese (optional)

Description

A vibrant and hearty Mediterranean couscous salad featuring nutty pearl couscous, chickpeas, fresh veggies, olives, and artichoke hearts, all tossed in a zesty lemon-dill vinaigrette. Perfect for meal prep, picnics, or a healthy side dish.

Ingredients

For the Lemon-Dill Vinaigrette:

Juice of 1 large lemon

1/3 cup extra virgin olive oil

1 teaspoon dill weed

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 (for sautéing couscous)

Water (per package instructions)

2 cups grape tomatoes, halved

1/3 cup finely chopped red onions

1/2 English cucumber, finely chopped

1 (15 oz) can chickpeas, drained and rinsed

1 (14 oz) can artichoke hearts, roughly chopped

1/2 cup pitted Kalamata olives

15–20 fresh basil leaves, roughly chopped or torn (plus extra for garnish)

3 oz fresh baby mozzarella or feta cheese (optional)

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Instructions

In a small bowl, whisk together lemon juice, olive oil, dill, garlic, salt, and pepper. Set aside.
In a medium pot, heat 2 tablespoons olive oil over medium heat. Add couscous and toast until golden, about 3–4 minutes. Add boiling water per package instructions, cover, and cook until tender. Drain and let cool.
In a large bowl, combine tomatoes, red onions, cucumber, chickpeas, artichokes, olives, and basil.
Add cooled couscous to the bowl. Whisk vinaigrette again and pour over the salad. Toss gently to combine.
Fold in mozzarella or feta cheese if using. Garnish with extra basil and serve chilled or at room temperature.

Notes

Swap veggies based on season—try bell peppers, carrots, or broccoli.
Use parsley or mint if basil isn’t available.
For a vegan version, omit cheese.
Substitute with quinoa or millet for gluten-free option.
Best made ahead to allow flavors to meld.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: Stovetop
Cuisine: Mediterranean

Nutrition

Serving Size: 1 bowl
Calories: 360
Sugar: 4g
Sodium: 380mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 5g
Protein: 9g
Cholesterol: 10mg