Preparation

• Whisk together the lemon juice, minced garlic, dill, olive oil, salt, and pepper in a bowl until well combined. Set it aside to let the flavors mingle.
• Heat 2.5 tablespoons of olive oil in a pot over medium-high heat. Add the couscous and toast for 2-3 minutes until fragrant and slightly golden.
• Pour in 3 cups of boiling water, stir, cover, and simmer on low for 10 minutes until all the water is absorbed.
• Remove the pot from heat, let steam covered for 5 minutes. Fluff with a fork and spread out on a baking sheet to cool completely.
• While the couscous cools, dice the tomatoes, thinly slice the onion, and chop the cucumber and artichokes. Combine these in a large bowl with the chickpeas and olives.
• Add the cooled couscous to the vegetables, fold in the torn basil leaves, and pour the vinaigrette over the top. Toss gently until evenly coated.
• Before serving, gently add the torn mozzarella and give a final toss, or leave it on top for presentation. Serve chilled or at room temperature.