Best Mediterranan Couscous Salad

themediterraneandish.com

Debbie G

subheading: For the Lemon-Dill Vinaigrette:

1 large lemon, juice of

⅓ cup extra virgin olive oil (I used Greek Private Reserve)

1 tsp dill weed

1 to 2 garlic cloves, minced

salt and pepper

subheading: For the Pearl Couscous:

2 cups Pearl Couscous

Private Reserve extra virgin olive oil

Water

2 cups grape tomatoes, halved

⅓ cup finely chopped red onions

½ English cucumber, finely chopped

15 oz can chickpeas, drained and rinsed

14 oz can artichoke hearts, roughly chopped if needed

½ cup pitted kalamata olives

15 to 20 fresh basil leaves, roughly chopped or torn; more for garnish

3 oz fresh baby mozzarella (or feta cheese), optional

Directions at themediterraneandish.com

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