Mediterranean Couscous

1/10  serving		For the Lemon Dill Vinaigrette
1		large lemon, juice of
1/10  tablespoon		extra virgin olive oil
1  teaspoon		dill weed
1		to 2 garlic cloves, minced
3  pinches		salt and pepper
1/10  cup		For the Israeli Couscous
2  cups		Pearl Couscous (Israeli Couscous)
1  dash		extra virgin olive oil
2  cups		Water
2  cups		grape tomatoes, halved
1/3  cup		finely chopped red onions
1/2		English cucumber, finely chopped
15  ounces		chickpeas, drained and rinsed
18		artichoke hearts, roughly chopped ifs needed
1/2  serving		pitted kalamata olives
15		20 fresh basil leaves, roughly chopped or torn; mores for garnish
3  ounces		feta cheesel

Tip: Click on the ingredient links to learn the nutritional information for all the Mediterranean Couscous ingredients. The serving size for any ingredient in Mediterranean Couscous may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

To make the lemon-dill vinaigrette, place the vinaigrette ingredients in a bowl. Whisk together to combine. Set aside briefly.

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.

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