Italian Couscous Salad

Imagine a burst of Mediterranean sunshine on your plate! This Italian Couscous Salad is a vibrant medley of flavors and textures, perfect for a light lunch, a picnic in the park, or a dazzling side dish at your next barbecue. Get ready to twirl your fork into a bowl of fluffy couscous pasta, tossed with juicy tomatoes, lemon zest, savory salami, and creamy mozzarella, all brought together by an Italian dressing. This isn't just a salad; it's a celebration of fresh, simple ingredients that will transport your taste buds straight to Italy!

Before you can toss together your couscous salad, it’s time for a bit of chopping! Grab your salami, mozzarella, green bell pepper, cherry tomatoes, and basil, and cut them into bite-sized pieces. Dicing everything evenly not only makes your salad look vibrant and inviting, but also ensures that every forkful bursts with flavor and texture. A little prep goes a long way in making this dish as delicious as it is beautiful!

Serves: 6

Ingredients

Salad

• 2 packages (4.7 ounces EACH) Near East Roasted Garlic and Olive Oil Couscous

• 1 can (15 ounces) chickpeas/garbanzo beans drained

• 5 ounces Genoa salami, coarsely chopped

• 5 ounces Mozzarella Cheese (I use Bocconcini), chopped into bite-sized pieces

• 1 large green bell pepper, coarsely chopped

• 2 cups cherry tomatoes, sliced or halved depending on the size

• 3/4 cup fresh basil, chiffonade

• 2 lemons

Dressing (optional)

• 1/3 cup olive oil

• 1/3 cup red wine vinegar

• 1 tablespoon Dijon mustard

• 1 teaspoon honey

• 1 teaspoon minced garlic

• 1/2 teaspoon EACH: dried basil, dried parsley, dried oregano

• 1/4 teaspoon red pepper flakes, optional

• Fine Sea Salt and Freshly Cracked Pepper

Instructions

1. Prepare the couscous mix according to package instructions making sure to add in the seasoning mix.

2. While the couscous is cooking, prep the rest of the salad: drain the chickpeas, coarsely chop the salami, cut the mozzarella into small bite-sized pieces, slice the pepper into strips and then cut those strips in half or thirds, slice or halve the olives, and slice or halve the cherry tomatoes. Chiffonade the basil (stack basil leaves, roll them tightly, and then slice the leaves perpendicular to the roll.)

3. Place Dressing ingredients in a jar and shake well. Add salt and pepper to taste. 

4. Divide the dressing evenly into 6 small containers. Divide the couscous, the chopped veggies, salami, basil, and chickpeas evenly among 6 meal prep containers. Add a lemon wedge and a pinch of some salt and pepper on top of each container. To enjoy, add the dressing, squeeze the lemon over everything, stir together, and eat!