Ah, the allure of Mediterranean cuisine—it’s like a sun-drenched afternoon in Santorini, where flavors dance like a late-summer breeze. With its vibrant colors and zesty tang, this couscous salad recipe is not just a dish; it’s a mini vacation for your taste buds. I once made it for a friend’s outdoor picnic, and it was the star among the spread, even outshining the fancy charcuterie board!
Steps
- Prepare the lemon-dill vinaigrette by whisking together lemon juice, olive oil, dill weed, minced garlic, salt, and pepper in a bowl. Set this mixture aside for later use.
- In a medium pot, heat two tablespoons of olive oil and sauté the couscous until it becomes golden brown. Pour in boiling water as per package instructions and cook until the couscous is done. Drain the couscous and allow it to cool in a separate bowl.
- In a large mixing bowl, combine grape tomatoes, red onions, cucumber, chickpeas, artichoke hearts, and kalamata olives. Add the cooled couscous and fresh basil, mixing everything together gently.
- Give the lemon-dill vinaigrette a quick whisk and pour it over the couscous mixture. Stir well to ensure all ingredients are coated, and adjust the salt to taste.
- Incorporate the mozzarella cheese into the salad and garnish with additional fresh basil. Serve and enjoy your Mediterranean couscous salad!
Ingredients
- 1 large lemon, juice of
- 1/3 cup extra virgin olive oil
- 1 teaspoon dill weed
- 1 to 2 garlic cloves, minced
- Salt and pepper to taste
- 2 cups pearl couscous
- Extra virgin olive oil for toasting couscous
- 2 cups grape tomatoes, halved
- 1/3 cup finely chopped red onions
- 1/2 English cucumber, finely chopped
- 15 oz can chickpeas, drained and rinsed
- 14 oz can artichoke hearts, roughly chopped if needed
- 1/2 cup pitted kalamata olives
- 15–20 fresh basil leaves, roughly chopped or torn
- 3 oz fresh baby mozzarella (or feta cheese), optional
FAQ
- What is pearl couscous and how is it different from regular couscous?
- Pearl couscous, also known as Israeli or Jerusalem couscous, is a type of pasta made from semolina or whole wheat flour. Unlike traditional North African couscous, pearl couscous is larger, shaped into small pearls, and machine-extruded before being toasted. It is cooked similarly to pasta, typically boiled for 9 to 10 minutes.
- Can I customize the ingredients in the Mediterranean couscous salad?
- Absolutely! This couscous salad is highly versatile. You can mix and match the vegetables and beans based on what you have available. Options like bell peppers, spinach, broccoli, or different herbs such as mint or parsley can be used to personalize the salad to your taste.
- Is it possible to make the couscous salad ahead of time?
- Yes, you can prepare the couscous salad a day in advance. Store it in the refrigerator in a sealed container, but wait to add the mozzarella cheese until serving time. The flavors will intensify overnight; just give it a quick toss before enjoying.
- What are some serving suggestions for this couscous salad?
- The couscous salad can be served as a standalone meal or as a side dish. It pairs well with Mediterranean dishes such as roasted eggplant, garlic hummus, or baba ganoush. For a heartier meal, consider serving it alongside chicken kabobs, baked salmon, or za’atar chicken.
- How can I keep the couscous salad vegan?
- To maintain a vegan version of this salad, simply omit the cheese or substitute it with a vegan alternative. The rest of the ingredients, including the chickpeas, vegetables, and lemon-dill vinaigrette, are naturally plant-based.
Tips
- Enhance the flavor of your couscous by toasting it in extra virgin olive oil before boiling. This simple step adds a richer taste and color to the dish, making a noticeable difference.
- Use the vegetables and beans you already have at home to personalize this salad. Feel free to experiment with different types of vegetables, such as bell peppers or carrots, and herbs like mint or parsley to suit your taste.
- For a make-ahead option, prepare the couscous salad the night before and store it in the fridge in a sealed container. Keep the mozzarella cheese separate until you’re ready to serve, and give the salad a quick toss to refresh the flavors.
- To maintain a vegan version of this salad, simply omit the cheese or replace it with a plant-based alternative, like tofu. This keeps the dish versatile for different dietary preferences.
Equipment
- Medium-sized heavy pot: For sautéing and boiling the couscous.
- Colander: For draining the cooked couscous.
- Large mixing bowl: For combining all the salad ingredients.
- Whisk: For mixing the vinaigrette.
