Instructions

• Cook the 116 oz. package couscous according to package instructions. Transfer the cooked couscous to a large bowl, fluff with a fork, and let it cool slightly (about 10–15 minutes) until not piping hot.
• Prepare the salad ingredients: halve the 2 cups grape tomatoes; drain and chop the 2 cups jarred artichoke hearts (drained and chopped); ensure the 1 1/2 cups kalamata olives have their pits removed and are chopped as needed; chop the 1/2 cup fresh basil.
• Add the halved tomatoes, drained chopped artichoke hearts, chopped kalamata olives, and the 1/2 cup chopped fresh basil to the cooled couscous. Toss gently to combine.
• Make the dressing: in a small bowl whisk together 1/2 cup olive oil, the juice of 2 large lemons, 3 cloves garlic (minced), 2 teaspoons chopped fresh oregano, and 1 tablespoon chopped fresh basil. Season the dressing with salt and pepper to taste.
• Pour the dressing over the couscous mixture and toss until everything is evenly coated. Taste and adjust salt and pepper if desired.
• Serve immediately or refrigerate. This salad makes a large amount—you can cut the recipe in half if needed—and will keep in the refrigerator for up to 3 days.