Instructions

• Prepare the Vinaigrette: Mince the garlic and juice the lemons. In a bowl, whisk together the lemon juice, minced garlic, dill, and olive oil until emulsified. Season with salt and pepper to taste.
• Cook the Couscous: Heat a drizzle of olive oil in a saucepan over medium heat. Add the couscous and toast for 2-3 minutes until golden brown. Pour in boiling water, reduce heat, cover, and simmer for about 10 minutes, or until all the water is absorbed.
• Cool the Couscous: After cooking, allow the couscous to sit covered for 5 minutes. Then, fluff it with a fork and transfer it to a baking sheet to cool completely.
• Prepare the Vegetables: Dice the tomatoes, thinly slice the red onions, chop the cucumber and artichokes, and rinse the chickpeas. Combine all of these in a large serving bowl.
• Assemble the Salad: Add the cooled couscous and torn basil to the vegetable mixture. Drizzle the prepared vinaigrette over everything and toss gently to ensure it’s well coated.
• Add Final Touches: Just before serving, add the pieces of mozzarella on top, giving a gentle toss or leaving them for a beautiful presentation.