Nutrition balance score
Great
Glycemic Index
59
Moderate
Nutrition per recipe
Calories2769.6 kcal (138%)
Total Fat116.7 g (167%)
Carbs355.4 g (137%)
Sugars28.5 g (32%)
Protein74 g (148%)
Sodium3543.5 mg (177%)
Fiber45.8 g (164%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
For the Lemon-Dill Vinaigrette
For the Pearl Couscous
2 cupspearl couscous
extra virgin olive oil
water
2 cupsgrape tomatoes
halved
⅓ cupred onions
finely chopped
0.5English cucumber
finely chopped
15 ozcan chickpeas
drained and rinsed
14 ozcan artichoke hearts
roughly chopped if needed
½ cuppitted kalamata olives
15fresh basil leaves
roughly chopped or torn, more for garnish
3 ozbaby mozzarella
fresh, or feta cheese, optional
Instructions
Step 1
To make the lemon-dill vinaigrette, place the vinaigrette ingredients in a bowl. Whisk together to combine. Set aside briefly.
Step 2
In a medium-sized heavy pot, heat two tablespoons of olive oil. Saute 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.
Step 3
In a large mixing bowl, combine the remaining ingredients minus the basil and mozzarella. Then add the couscous and the basil and mix together gently.
Step 4
Now, 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.
Step 5
Finally mix in the mozzarella cheese. Garnish with more fresh basil. Enjoy!
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