2 packages (4.7 ounces EACH) Roasted Garlic and Olive Oil Couscous (I use one made by Near East)
1 can (15 ounces) chickpeas (also called 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
5 ounces black olives, sliced or halved
2 cups cherry tomatoes, sliced or halved depending on the size
3/4 cup fresh basil, chiffonade
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
Prepare the couscous mix according to package instructions making sure to add in the seasoning mix. If you don’t use couscous from a package, you’ll want to add a few teaspoons of your favorite seasonings (salt, pepper, Italian seasonings, garlic powder, etc.) to taste.
While the couscous is cooking, prep the rest of the salad: drain the chickpeas (roast if desired; see last paragraph in blogpost), 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.)
Place Dressing ingredients in a jar and shake well. Add salt and pepper to taste (I like to add about 3/4 teaspoon salt and 1/2 teaspoon pepper, but add to personal preference).
TO SERVE AS A SALAD: Add the prepared couscous to a large bowl and allow to cool. Add in all of the veggies, salami, basil, and chickpeas. Add some freshly squeezed lemon, salt and pepper to taste, and the dressing. Only dress what you will enjoy as this salad doesn’t sit well for a long time with the dressing on it.
TO MEAL PREP: Divide the dressing evenly into 6 small containers. Divide the couscous evenly among 6 meal prep containers. Next add in equal parts of all of the chopped veggies, salami, basil, and chickpeas. 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!