Mediterranean Pearl Couscous Recipe with Chopped Vegetables, Chickpeas, and Artichokes
INGREDIENTS
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1 large lemon, juice of
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1/3 cup Private Reserve extra virgin olive oil
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1 tsp dill weed
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1 tsp garlic powder
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salt and pepper
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2 cups Pearl Couscous (Israeli Couscous)
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Private Reserve extra virgin olive oil
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Water
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2 cups grape tomatoes, halved
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1/3 cup finely chopped red onions
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1/2 English cucumber, finely chopped
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15 oz can chickpeas
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14 oz can good quality artichoke hearts, roughly chopped if needed
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1/2 cup good pitted kalamta olives
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15-20 fresh basil leaves, roughly chopped or torn; more for garnish
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3 oz fresh baby mozzarella (or feta cheese), optional
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