You’ll love this Mediterranean couscous salad, loaded with nutrition and flavor from chickpeas, veggies, fresh herbs and a zippy lemon vinaigrette!
FULL RECIPE 👉
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👉 MEDITERRANEAN SPICES:
👉 EXTRA VIRGIN OLIVE OIL:
INGREDIENTS:
🔹 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
🔹 15-20 fresh basil leaves, roughly chopped or torn; more for garnish
🔹 3 oz fresh baby mozzarella (or feta cheese), optional
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
For the Pearl Couscous
🔹 2 cups Pearl Couscous
🔹 Private Reserve extra virgin olive oil
🔹 Water
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