Mediterranean Diet Couscous Salad (High-Protein!)

By The Mediterranean Dish · 40 min

Ingredients

Instructions

1. Make the lemon-dill vinaigrette: whisk the juice of 1 large lemon, 1/3 cup extra virgin olive oil, 1 tsp dill weed, 1 to 2 minced garlic cloves, salt and pepper in a bowl. Set aside.
2. In a medium heavy pot, heat 2 tablespoons of olive oil. Toast the 2 cups pearl couscous in the oil until golden brown.
3. Add 3 cups boiling water, or the amount the package gives, and cook the couscous according to the package. Drain in a colander, then transfer to a bowl to cool.
4. In a large bowl, combine the 2 cups grape tomatoes (halved), 1/3 cup finely chopped red onions, 1/2 finely chopped English cucumber, 15 oz drained and rinsed chickpeas, 14 oz artichoke hearts (roughly chopped if needed), 1/2 cup pitted kalamata olives and the 15–20 basil leaves (roughly chopped or torn). Add the cooled couscous and mix gently.
5. Give the vinaigrette a quick whisk, pour it over the salad and mix again. Taste and adjust the salt if needed.
6. Gently mix in the 3 oz fresh baby mozzarella or feta, if using. Garnish with more fresh basil.

Summarized from The Mediterranean Dish's video. Watch it for the details.