Mouthwatering Mediterranean Couscous Salad in Just 20 Minutes
A vibrant blend of fresh vegetables and chickpeas in a zesty lemon-dill vinaigrette, perfect for quick meals and gatherings.
Equipment
- Mixing bowl
- Pot
- Whisk
Ingredients
For the Vinaigrette
- 2 juiced lemons Provides acidity and brightness
- 1/3 cup olive oil Extra virgin is best for flavor
- 2 tablespoons dill Opt for fresh for the best results
- 2 cloves garlic Adjust according to taste preference
For the Salad
- 1 cup couscous Regular couscous recommended
- 2 cups tomatoes Any variety works, like cherry or Roma
- 1 medium red onion Substitute with green onions if desired
- 1 medium cucumber Peeled or unpeeled based on preference
- 1 can chickpeas Canned chickpeas, rinsed thoroughly
- 1 cup artichoke hearts Canned or frozen options are suitable
- 1/2 cup olives Mix of kalamata and green olives
- 1/4 cup basil Add just before serving
- 1 cup mozzarella Use fresh mozzarella, add before serving
Instructions
Vinaigrette Preparation
- Whisk together lemon juice, minced garlic, dill, and olive oil in a bowl. Season with salt and pepper.
Couscous Cooking
- In a pot, heat a bit of olive oil over medium heat. Add the couscous and toast for 2-3 minutes.
- Carefully pour in boiling water, stir briefly, cover, and reduce heat to low.
- Let it simmer for about 10 minutes until the water is absorbed. Let it sit off the heat for another 5 minutes.
Salad Assembly
- Dice the tomatoes, slice the red onions, chop the cucumber, and artichoke hearts.
- In a large bowl, combine chickpeas, all diced vegetables, and olives.
- Gently fold in the cooled couscous and torn basil leaves.
- Pour the vinaigrette over the salad and toss gently.
- Just before serving, add the mozzarella and give a final gentle toss.
Notes
Drizzle a little extra olive oil before serving for added richness. This salad stays fresh in the fridge for up to 4 days.