Best Mediterranean Couscous Salad (Easy 25 Minute Recipe)
This easy Mediterranean pearl couscous salad with tomatoes, cucumbers, and chickpeas takes only 25 minutes to make. You can make it ahead of time and take it anywhere.
Ingredients
Main ingredients
- 1 large lemon juice of
- 1/3 cup extra virgin olive oil Greek Private Reserve
- 1 teaspoon dried dill or 2 tablespoons fresh minced dill
- 1 to 2 garlic cloves minced
- salt and pepper
- 2 cups Pearl Couscous
- Private Reserve extra virgin olive oil
- Water
- 2 cups grape tomatoes halved
- 1/3 cup red onions finely chopped
- 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
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 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 couscous is cool, add it to the bowl along with the basil and mozzarella. Stir gently to combine.
- Serve. Garnish with more fresh basil. Enjoy!
Notes
Cook’s Tip: To keep this recipe vegan, simply omit the cheese. You can make this couscous salad the evening before and keep it covered in the fridge for 3 to 4 days. Use whole wheat couscous for a stricter Mediterranean diet.