Description
A vibrant, hearty salad with toasted pearl couscous, chickpeas, fresh veggies, and zesty lemon-dill dressing. Perfect as a main or side dish for a satisfying Mediterranean meal.
Ingredients
Lemon (juice), 1 large
Extra virgin olive oil, 1/3 cup for dressing + 2 tbsp for toasting
Dried dill, 1 tsp
Garlic cloves, 1–2, minced
Salt, to taste
Pepper, to taste
Pearl couscous, 2 cups
Grape tomatoes, 2 cups, halved
Red onion, 1/3 cup, finely chopped
English cucumber, 1/2, finely chopped
Chickpeas, 1 (15 oz) can, drained and rinsed
Artichoke hearts, 1 (14 oz) can, drained and chopped
Kalamata olives, 1/2 cup, pitted
Fresh basil, 15–20 leaves, roughly chopped
Instructions
Heat 2 tbsp olive oil in a skillet over medium heat. Add couscous, toast for 3–4 minutes until golden. Add 2 cups boiling water, cover, and simmer for 10 minutes.
Whisk 1/3 cup olive oil, lemon juice, dill, garlic, salt, and pepper for the dressing.
Chop vegetables, toss with chickpeas, artichokes, olives, and cooled couscous.
Add fresh basil, then stir in the dressing just before serving.
Notes
Substitute fresh dill for dried (use 2 tbsp minced).
Soak red onion in cold water to mellow its flavor.
Add crumbled feta for a non-vegan version.
Store in the fridge, covered, for up to 2 days.
- Prep Time: 15
- Cook Time: 10
- Category: Salad
- Method: Stir-fry/Toasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg