Mediterranean couscous salad, loaded with nutrition and flavor from chickpeas, veggies, basil and a lemon-dill vinaigrette.
Total Time: 20 minutes
Servings: 8+ people
For the Lemon-Dill Vinaigrette
1 large lemon, juice of
1/4 cup extra virgin olive oil
1 tsp dill weed
1 to 2 garlic cloves, minced
salt and pepper
For the Israeli Couscous
2 cups Pearl Couscous (Israeli Couscous)
2 tablespoons butter
2 cups chicken broth, low sodium
2 cups grape tomatoes, halved
1/2 English cucumber, finely chopped skin on
15 oz can chickpeas, drained and rinsed
1/4 cup pitted kalamata olives
10 fresh basil leaves, roughly chopped or torn; more for garnish
3 oz fresh Feta; optional
To make the lemon-dill vinaigrette, place the vinaigrette ingredients in a bowl. Whisk together to combine. Set aside till Couscous is fully cooled.
In a medium-sized heavy pot, heat two tablespoons of butter. Saute the couscous in the butter briefly until golden brown. This helps bring out the flavors! Add 2 cups of chicken broth, bring back up to a boil. Reduce heat to medium- medium low and cook for 10 minutes. Set aside in a bowl to cool. Feel free to put it in the fridge to help cool it down faster.
In a large mixing bowl, combine the remaining ingredients minus the basil and Feta. Then add the couscous and the basil and mix together gently.
Now, give the lemon-dill vinaigrette a quick whisk and add it to the couscous salad. Mix again to combine. Test and adjust salt, if needed.
Finally mix in the Feta cheese. Garnish with more fresh basil. Enjoy!
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