Mediterranean Couscous Salad
Mediterranean couscous salad recipe, loaded with nutrition and flavor from chickpeas, veggies, fresh herbs, and a zippy lemon-dill dressing. This versatile dish makes a great lunch, light supper, and you can make it ahead, the flavors deepen the next day.
Servings: 6 or more
Ingredients
For the Lemon-Dill Dressing
- 1 large lemon, juice of
- 1/3 cup extra virgin olive oil, I used Greek Private Reserve
- 1 teaspoon dried dill, or 2 tablespoons fresh minced dill
- 1 to 2 garlic cloves, minced
- salt and pepper
For the Pearl Couscous
- 2 cups Pearl Couscous
- Private Reserve extra virgin olive oil
- Water
- 2 cups grape tomatoes, halved
- 1/3 cup finely chopped red onions
- 1/2 English cucumber, finely chopped
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 (14 ounce) can artichoke hearts, drained and roughly chopped if needed
- 1/2 cup pitted kalamata olives
- 15-20 fresh basil leaves, roughly chopped or torn; more for garnish
- 3 ounces fresh baby mozzarella, or feta cheese, optional
Instructions
- Make the dressing. In a large bowl, whisk together the juice of 1 lemon, extra virgin olive oil, dill, minced garlic, salt, and pepper.
- Cook the couscous. Set a medium-sized pot over medium heat and add 2 tablespoons of extra virgin olive oil. Once the oil begins to shimmer, add the couscous and toast, stirring occasionally until it turns golden brown. Add 3 cups of boiling water (or the amount instructed on the package), and cook according to package instructions. Drain in a colander and set aside to cool.
- Make the salad. Into the bowl with the dressing, add the halved grape tomatoes, chopped red onions, chopped cucumber, chickpeas, artichoke hearts, and kalamata olives. Stir to combine. Once the cousous is cool add it to the bowl along with the basil and mozzarella. Stir gently to combine.
- Serve. Garnish with more fresh basil. Enjoy!
Video
Notes
- Cook's Tip: To keep this recipe vegan, simply omit the cheese.
- Cook's Tip for Make-Ahead. You can make this couscous salad the evening before, toss it, and keep it covered in the fridge. It should keep well in the fridge in a tight-lid container for 3 to 4 days.
- Use whole wheat couscous if you are following the Mediterranean diet more strictly
- Recommended for this recipe: Our Greek Private Reserve extra virgin olive oil (from organically grown and processed Koroneiki olives.
- Visit The Mediterranean Dish Shop for top-quality oils and Mediterranean spices!
Nutrition
Calories: 395.3kcal | Carbohydrates: 50.2g | Protein: 10.9g | Fat: 17.3g | Saturated Fat: 3g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 10.1g | Cholesterol: 5.1mg | Sodium: 390.6mg | Potassium: 302.5mg | Fiber: 4.7g | Sugar: 2.6g | Vitamin A: 552.6IU | Vitamin C: 18.2mg | Calcium: 91.8mg | Iron: 1.2mg
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