Israeli Couscous Recipe with Chopped Vegetables, Chickpeas, and Artichokes
4.9 from 9 reviews
Author:The Mediterranean Dish
Prep Time:15 mins
Cook Time:10 mins
Total Time:25 minutes
For the Lemon-Dill Vinaigrette
1 large lemon, juice of
1/3 cup extra virgin olive oil
1 tsp dill weed
1 tsp garlic powder
salt and pepper
For the Israeli Couscous
2 cups Israeli couscous (Pearl couscous)
2 cups grape tomatoes, halved
1/3 cup finely chopped red onions
1/2 English cucumber, finely chopped
15 oz can chickpeas
14 oz can good quality artichoke hearts, roughly chopped if needed
1/2 cup good pitted kalamta olives
15-20 fresh basil leaves, roughly chopped or torn; more for garnish
10 mini fresh mozzarella balls (or 1 cup chopped fresh mozzarella), optional
To make the lemon-dill vinaigrette, place the vinaigrette ingredients in a bowl. Whisk together to combine. Set aside briefly.
In a medium-sized heavy pot, heat two tablespoons of olive oil. Saute the couscous in the olive oil briefly until golden brown. Add 3 cups of boiling water (or the amount instructed on the package), and cook according to package. When ready, drain in a colander. Set aside in a bowl to cool.
In a large mixing bowl, combine the remaining ingredients minus the basil and mozzarella. Then add the couscous and the basil and mix together gently.
Now, give the lemon-dill vinaigrette a quick whisk and add it to the couscous salad. Mix again to combine. Test and adjust salt, if needed.
Finally mix in the mozzarella cheese. Garnish with more fresh basil. Enjoy!
– To keep this recipe vegan, simply omit the cheese – Or add grilled chicken breast or salmon to complete this healthy meal