Mediterranean Couscous Salad


For the Lemon-Dill Vinaigrette

  • juice of 1 large lemon
  • 1/3 cup EVOO
  • 1 tsp dill weed
  • 1 to 2 garlic cloves, minced
  • salt and pepper

For the Couscous

  • 2 cups pearl couscous
  • EVOO
  • water
  • 2 cups grape tomatoes, halved
  • 1/3 cup finely chopped red onions
  • 1/2 cucumber
  • 15 oz can chickpeas, drained and rinsed
  • 14 oz can artichoke hearts, roughly chopped if needed
  • 1/2 cup pitted kalamata olives
  • 15 to 20 fresh basil leaves, roughly chopped or torn, save more for garnish
  • 3 oz fresh baby mozzarella, or feta cheese, optional


  1. To make the vinaigrette, place the vinaigrette ingredients in a bowl. Whisk together to combine. Set aside briefly.
  2. In a medium sized heavy pot, heat 2 tbsp EVOO. Saute the couscous in the olive oil briefly, until golden brown. Add 3 cups of boiling water and cook according to package. When ready, drain in a colander and set aside in a bowl to cool.
  3. In a large mixing bowl, combine the remaining ingredients minus the basil and cheese, then add the couscous and the basil and mix together gently.
  4. Give the lemon-dill vinaigrette a quick whisk and add it to the couscous salad. Mix again to combine. Test and add salt if needed.
  5. Finally, mix in the cheese (mozzarella or feta). Garnish with more fresh basil and enjoy!

Original recipe from

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