For the dressing, whisk the juice of 1 large lemon, ⅓ cup of extra virgin olive oil, 1 teaspoon of dried dill, and 1 minced garlic clove. Season with salt and pepper.
Cook 2 cups of pearl couscous in 3 cups of boiling water until tender. Drain off any remaining water and let cool.
In a large bowl, combine the couscous, 2 cups of halved grape tomatoes, ⅓ cup of finely chopped red onion, ½ finely chopped English cucumber, and ½ cup of pitted kalamata olives.
Add 425g of canned chickpeas and 400g of canned artichoke hearts, both drained, then 15 fresh basil leaves and the dressing. Toss gently.
