Israeli Couscous with Chopped Vegetables, Chickpeas, and Artichokes

By Leslie Blythe  , , ,   , ,

July 6, 2017

Israeli couscous" is actually pasta, it's also called pearl couscous. This Israeli Couscous with Chopped Vegetables, Chickpeas, and Artichokes is a perfect dish to bring on a picnic or outdoor concert. I used Trader Joe's Harvest Blend Israeli Couscous.

  • Prep: 15 mins
  • Cook: 10 mins
  • Yields: 4 - 6 Servings

Directions

Lemon-Dill Vinaigrette

1Place the vinaigrette ingredients in a bowl. Whisk together to combine. Set aside briefly.

Israeli Couscous

1In a medium-sized heavy pot, heat two tablespoons of olive oil. Sauté the couscous in the olive oil briefly until golden brown. Add 3 cups of boiling water (or the amount instructed on the package), and cook according to package. When ready, drain in a colander. Set aside in a bowl to cool.

2In a large mixing bowl, combine the remaining ingredients minus the basil and mozzarella. Then add the couscous and the basil and mix together gently.

3Now, give the lemon-dill vinaigrette a quick whisk and add it to the couscous salad. Mix again to combine. Test and adjust salt, if needed.

4Finally mix in the mozzarella cheese. Garnish with more fresh basil. Enjoy!

NOTES

1To make this recipe vegan, simply omit the cheese

2Or add grilled chicken breast or salmon to complete this healthy meal

Ingredients

Lemon-Dill Vinaigrette

juice of 1 large lemon

⅓ cup extra virgin olive oil

1 teaspoon dill weed

1 teaspoon garlic powder

salt and pepper

Israeli Couscous

2 cups Israeli couscous (Pearl couscous)

Olive oil

Water

2 cups grape tomatoes, halved

cup green onions, finely chopped

½ English cucumber, finely chopped

15 oz can chickpeas

14 oz can good quality artichoke hearts, roughly chopped if needed

½ cup good pitted kalamta olives

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

10 mini fresh mozzarella balls (or 1 cup chopped fresh mozzarella), optional

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