Mediterranean Couscous Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A couscous salad loaded with chickpeas, vegetables, fresh herbs, olives, and mozzarella, dressed with lemon and dill. Flavors deepen when made ahead, making it an ideal make-ahead lunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 large lemon, (juice of)
- 1/3 cup extra virgin olive oil,
- 1 teaspoon dried dill, (or 2 tablespoons fresh minced dill)
- 1 to 2 garlic cloves, (minced)
- salt and pepper
- 2 cups Pearl Couscous
- Private Reserve extra virgin olive oil
- Water
- 2 cups grape tomatoes, (halved)
- 1/3 cup finely chopped red onions
- 1/2 English cucumber, (finely chopped)
- 1 (15 ounce) can chickpeas, (drained and rinsed)
- 1 (14 ounce) can artichoke hearts, (drained and roughly chopped if needed)
- 1/2 cup pitted kalamata olives
- 15-20 fresh basil leaves, (roughly chopped or torn; more for garnish)
- 3 ounces fresh baby mozzarella, (or feta cheese, optional)
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 671mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 482mg
- Calcium
- 126mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 671MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.