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Mediterranean Salad

Mediterranean Salad
PREP TIME
20 min
COOK TIME
10 min
YIELDS
6 servings

A bright couscous-based salad loaded with lemon, fresh herbs, dried cranberries and slivered almonds.

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Ingredients

3
Tbsp extra-virgin olive oil, plus ¼ cup
2
cloves garlic, minced
1
(1 lb) box Israeli couscous (or any small pasta)
3
cups chicken stock
2
lemons, juiced
1
lemon, zested
½
tsp salt
½
tsp freshly ground black pepper
1
cup chopped fresh basil leaves
½
cup chopped mint leaves
¼
cup dried cranberries
¼
cup slivered almonds, toasted
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Directions

Step 1

In a medium saucepan, warm 3 tablespoons of the olive oil over medium heat. Add the garlic and cook for 1 minute. Add the couscous and cook until toasted and lightly browned, stirring often, about 5 minutes. Carefully add the stock, and the juice of 1 lemon, and bring to a boil. Reduce the heat and simmer, covered, until the couscous is tender, but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the couscous.

Step 2

In a large bowl, toss the cooked couscous with the remaining olive oil, remaining lemon juice, zest, salt, and pepper and let cool.

Step 3

Once the couscous is room temperature, add the fresh herbs, dried cranberries, and almonds. Toss to combine and serve.

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My rating for Mediterranean Salad
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