Delightfully Fresh Mouthwatering Mediterranean Couscous Salad
A quick, healthy, and flavorful Mouthwatering Mediterranean Couscous Salad that combines fluffy couscous, protein-rich chickpeas, crisp veggies, and a zesty lemon-dill vinaigrette.
Equipment
- bowl
- - Pot
- Whisk
- - Knife
- Cutting board
Ingredients
For the Vinaigrette
- 2 tablespoons Lemon juice from fresh lemons
- 2.5 tablespoons Olive oil extra virgin recommended
- 1 tablespoon Dill fresh, chopped
- 1 clove Garlic minced
For the Salad Base
- 1 cup Couscous
- 1 can Chickpeas rinsed
- 1 cup Tomatoes diced
- 0.5 cup Red onions soaked in water
- 1 cup Cucumber diced
- 1 cup Artichoke hearts canned or frozen
- 0.5 cup Olives mixed kalamata and green
For the Garnish
- 0.5 cup Basil fresh, torn
- 1 cup Mozzarella torn into pieces
Instructions
Preparation
- Prepare the vinaigrette: Mince your garlic and juice the lemons, then whisk together with olive oil, dill, salt, and pepper in a bowl. Set it aside to allow the flavors to meld beautifully.
- Toast the couscous: In a pot, heat 2.5 tablespoons of olive oil over medium heat. Add the couscous and stir constantly for 2-3 minutes until it turns golden and fragrant.
- Cook the couscous: Pour in boiling water, cover the pot, and let it simmer gently until the couscous has absorbed the water, around 10 minutes. Let it rest off the heat for 5 minutes, then fluff with a fork and cool down.
- Mix the salad ingredients: Dice your tomatoes, cucumber, and artichokes. In a large bowl, combine them with the rinsed chickpeas and olives.
- Combine: Gently fold in the cooled couscous and torn basil until well incorporated.
- Dress the salad: Drizzle the prepared vinaigrette over the salad, tossing everything together thoroughly.
- Serve: Sprinkle in the mozzarella just before serving, either mixing it in or arranging it on top. Enjoy this salad cold or at room temperature.
Notes
Chill for at least 30 minutes for the best flavor. Store in an airtight container for up to 4 days.