Mediterranean Pearl Couscous Recipe with Chopped Vegetables, Chickpeas, and Artichokes

INGREDIENTS

large lemon, juice of

1/3 cup

Private Reserve extra virgin olive oil

1 tsp

dill weed

1 tsp

garlic powder

salt and pepper

2 cups

Pearl Couscous (Israeli 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

15 oz

can chickpeas

14 oz

can good quality artichoke hearts, roughly chopped if needed

1/2 cup

good pitted kalamta olives

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

3 oz

fresh baby mozzarella (or feta cheese), optional