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Mediterranean Pearl Couscous Salad

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A refreshing Mediterranean pearl couscous salad with chickpeas, fresh vegetables, and a bright lemon-dill vinaigrette.

Ingredients

Scale
  • For the Lemon-Dill Vinaigrette
  • 1 large lemon, juice of
  • 1/3 cup extra virgin olive oil
  • 1 tsp dill weed
  • 1 to 2 garlic cloves, minced
  • salt and pepper
  • For the Pearl Couscous
  • 2 cups Pearl Couscous
  • olive oil
  • Water
  • 2 cups grape tomatoes, halved
  • 1/3 cup finely chopped red onions
  • 1/2 English cucumber, finely chopped
  • 15 oz can chickpeas, drained and rinsed
  • 14 oz can artichoke hearts, roughly chopped if needed
  • 1/2 cup pitted kalamata olives
  • 1520 fresh basil leaves, roughly chopped or torn; more for garnish
  • 3 oz fresh baby mozzarella (or feta cheese), optional

Instructions

  1. Prepare vinaigrette by whisking together lemon juice, olive oil, dill, minced garlic, salt and pepper in a small bowl. Set aside.
  2. Heat 2 tablespoons olive oil in a medium pot. Toast pearl couscous until golden brown, stirring frequently.
  3. Add 3 cups boiling water (or amount specified on package), reduce heat, and cook according to package directions until tender but still firm.
  4. Drain couscous if needed and transfer to a bowl to cool completely.
  5. In a large mixing bowl, combine tomatoes, red onions, cucumber, chickpeas, artichoke hearts, and kalamata olives.
  6. Add cooled couscous and chopped basil to the vegetable mixture.
  7. Pour the lemon-dill vinaigrette over the salad and gently toss to combine.
  8. Taste and adjust salt if needed.
  9. Fold in the fresh mozzarella or feta cheese if using.
  10. Garnish with additional basil leaves before serving.

Notes

This salad can be made up to 24 hours in advance and tastes even better after the flavors meld together.

Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: couscous salad, pearl couscous, Mediterranean salad, lemon-dill vinaigrette, chickpea salad