Mediterranean Couscous Salad

This is best when the Israeli Couscous is prepared a few hours in advance, so it is already chilled for mixing. Also, I recommend letting the dressing sit in the salad for a few hours to fully incorporate the flavoring. My favorite time to eat this is actually a day later when the flavor has set.

For the Lemon Vinaigrette

  • 1 large lemon, juice of
  • ⅓ cup extra virgin olive oil
  • 1 to 2 garlic cloves, minced
  • salt and pepper

For the Israeli Couscous

  • 2 cups Pearl Couscous (Israeli Couscous)
  • 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, drained, roughly chopped if needed
  • 15-20 fresh mint leaves
  • 3 oz feta cheese
  1. Prepare Israeli Couscous per instructions on package. Set aside in a large mixing bowl and chill in fridge for 1-2 hours
  2. To make the vinaigrette, place the vinaigrette ingredients in a bowl. Whisk together to combine. Set aside briefly.
  3. In mixing bowl, combine the remaining ingredients minus the feta and mint.
  4. Remove couscous from fridge and combine vegetable mixture with couscous.
  5. Add Lemon Vinaigrette it to the couscous salad. Mix again to combine.
  6. Add Feta, mint leaves, and season with salt and pepper. Mix final time

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