If I had to pick just one cuisine to eat for the rest of my life, I’d probably go with Mediterranean. From chicken shawarma to garlic hummus and stuffed grape leaves, each dish never skimps on seasoning and is packed with fresh ingredients. This Mediterranean couscous salad is no different. The natural nuttiness of couscous combined with fresh basil leaves, juicy tomatoes, and tangy artichokes brings a delicious pop of flavor to every bite.
Ingredients
- 3 cups water
- 2 Tbsp. extra virgin olive oil
- 2 cups pearl couscous
- 2 cups halved grape tomatoes
- 1/3 cup finely chopped red onion
- ½ Japanese cucumber, finely chopped
- 15-oz. can chickpeas, drained and rinsed
- 14-oz. jar marinated artichokes, roughly chopped
- 20 fresh basil leaves, roughly chopped, divided
- 3 oz. fresh baby mozzarella
LEMON-DILL VINAIGRETTE
- 1 lemon, juiced
- 1/3 cup extra virgin olive oil
- 1 tsp. dill weed
- 2 garlic cloves, minced
- Salt and pepper, to taste
Instructions
In a small pot, bring water to a boil.
Meanwhile, in a medium-sized pot, heat olive oil on medium-low heat. Sauté couscous about 2 to 3 minutes. Add boiling water to couscous pot and cook according to package. Drain and set aside to cool.
In a large bowl, mix remaining ingredients except for basil and mozzarella. Add couscous and basil to bowl and mix gently.
Place vinaigrette ingredients in a bowl and whisk together to combine. Add to couscous salad and mix again to combine. Add mozzarella cheese and garnish with more basil. Makes 6 servings.
More greens, please
Whether you’re meal prepping lunch for the work week or need light dinner ideas, there are plenty of ways to enjoy salads. Check out the recipes below for inspiration.
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Photo courtesy Eat Pono
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