Mediterranean Salad

Total Time:
1 hr
Prep:
20 min
Inactive:
30 min
Cook:
10 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 3 tablespoons extra-virgin olive oil, plus 1/4 cup
  • 2 cloves garlic, minced
  • 1 (1-pound) box Israeli couscous (or any small pasta)
  • 3 cups chicken stock
  • 2 lemons, juiced
  • 1 lemon, zested
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup chopped fresh basil leaves
  • 1/2 cup chopped fresh mint leaves
  • 1/4 cup dried cranberries
  • 1/4 cup slivered almonds, toasted
Directions

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.

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

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


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Pairs Well With
Sauvignon Blanc

Acidic, refreshing white wine

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4.8 151
Delish and you can sub with Quinoa. item not reviewed by moderator and published
Super easy recipe and versatile. Nice and light for a summer feast. Yet sweet and tart -- perfect for a turkey dinner. More exotic than rice. More unexpected than pasta. item not reviewed by moderator and published
One of my favorites. I double the craisins and nuts. I have made it several times and there is never any water to drain off the cous cous so don't worry that you have done something wrong. I like it better when the cous cous is NOT toasted. item not reviewed by moderator and published
This is amazing! Made it twice in one week--once to go alongside burgers at my in-laws, and again with salmon for dinner company. Everyone went back for seconds and asked for the recipe. The flavors are wonderfully fresh and light, but can even work as a main dish. This is my new go-to recipe for get-togethers. item not reviewed by moderator and published
Although this was an old recipe that just recently aired it is still one of our favorites. It has such a nice blend of flavors and is such a pretty presentation as well as just good ole delicious. I think it's worth it to find Israeli couscous versus plain couscous. A repeat recipe for sure and is perfect for the summer as a side dish. Highly recommend! item not reviewed by moderator and published
I have made this recipe a multitude of times. Every time I serve it to guests, they ask for the recipe. It is so versatile - you can make it your own and make it fit with virtually any meal. I love it and appreciate the great recipes Giada shares. Thank you. item not reviewed by moderator and published
This is a must try recipe! It tasted great and I will definitely make it again!! item not reviewed by moderator and published
delicious and so easy. now one of my standards item not reviewed by moderator and published
I've made this recipe several times and it always turns out great. I personally like to make a pesto out of the S+P, olive oil, lemon juice, lemon zest, mint, and basil, using my food processor. If you do make a pesto, you should increase both the basil and mint by an extra 1/4 cup. Otherwise, it's always great to throw in 1 red bell pepper, 1 tomato, 1 cucumber, and some golden raisins (either a mix with the cranberries, or as a substitute. item not reviewed by moderator and published
I made this entire meal last night and it is excellent! I swapped out the chicken broth for vegetable broth due to my daughter being vegan and she had veggie skewers. It is so clean and delicious tasting. This is a keeper in my recipe box! item not reviewed by moderator and published
This was a wonderfully light tasting pasta salad. I love crazins so I had to try this dish...I was pleasantly surprised, even my husband said it was good - he usually hates it when I make couscous, usually thinks it tastes like saw dust. item not reviewed by moderator and published
This has a really yummy freshness to it. I tried to cut the oil but it ended up sticking so I added it back. Not sure that I would put this in the rotation because for us personally it doesn't have enough veg, but I would make again on the right occasion. item not reviewed by moderator and published
This is one of the best salad recipes ever. I used more lemon juice and zest, my family are lemon lovers. This salad is a real conversation piece when taken to a pot luck. LOVE IT! item not reviewed by moderator and published
Very Tasty. My husband loves this more than any other couscous recipe I've made. Just made it so I haven't had it the next day but am looking forward to it. item not reviewed by moderator and published
This is the second time I have made this recipe. The first time I used mint, the second time instead of mint I used Thyme. They both were fantastic. Thanks for the great recipe Giada! item not reviewed by moderator and published
So easy, fresh and healthy! I agree that it tastes even better the next day. I can't wait to make this for my friends and family! item not reviewed by moderator and published
This will be added to my "cravings" list! I also added some lime juice to it along with every last drop of juice I could squeeze out of the lemons, super delicious. Tastes even better the next day cold out of the fridge...mmmmmmm mmmmm item not reviewed by moderator and published
I used quinoa (gluten free. Please, bear w/ me I had to adjust for quantity. I added 2 shallots and parsley with the garlic, used 2 T butter and 1 T olive oil, 1 C quinoa, 2 C chicken stock, 1 lemon juiced and 1 lemon zest, 3 T basil, 1 T mint. Awesome, the lemon added such a fresh flavor. What a great flavor addition to Quinoa. Will make again, like I said the lemon is wonderful, doesn't over power it. item not reviewed by moderator and published
I can't believe I haven't rated this recipe yet! This is my favorite Food Network recipe--the ingredients are so simple, yet this tastes incredible. Sometimes I use whole wheat orzo instead of couscous and it still tastes great. Leftovers are fantastic-I will take this to lunch for days. Thank you so much for this recipe! item not reviewed by moderator and published
I make this ALL the time, and whenever I need to adjust flavors for a season, the basic lemon-olive oil flavor works with everything. LOVE this recipe! item not reviewed by moderator and published
I've made this recipe so many times, I have it committed to memory. The mint and basil are a trademark Giada-fresh-tasting combo and I usually use Orzo pasta instead of the couscous with the same success. This is my go-to recipe for backyard BBQ's if you need to bring a side. item not reviewed by moderator and published
So very delicious! A bit on the sweeter side so not to everyone's tastes, but I REALLY liked it : item not reviewed by moderator and published
Will make again and again....really delicious! item not reviewed by moderator and published
love love love. perfect to make on a sunday and eat for lunches at work. also a knock out as a side. my mom is allergic to gluten so i swapped the couscous for risotto, still awesome. item not reviewed by moderator and published
Simply I love it and love the story about where it came from item not reviewed by moderator and published
I love this recipe. I've made it with couscous and with orzo and either one works well. Perfect for a summer gathering and you don't have to worry about keeping it cold because it contains nothing that will spoil in the summer heat. Perfect! item not reviewed by moderator and published
Nice and fresh!! I did only use half the oil and found it to be perfect, probably due to the fact I always cook Israeli Couscous with a bit more stock and about 15 minutes until all is absorbed and it still has a little bite to it (just my preference). I paired it with her marmaletta sauce over pork loin chops and made some glazed baby carrots & homemade pumpernickel bread!! What a great tasting healthy meal!! :) item not reviewed by moderator and published
Absolutely love this. Goes with so many things as a side dish and its so simple. Keeps well in the fridge as leftovers for lunch the next day. The only changes I make to the original recipe is less olive oil (only 1/8 cup instead of 1/4 added after cooking couscous), and added a bit more cranberries. I was concerned that that much lemon, mint, and basil would be overpowering, but its not. Its bright, fresh, and light with an excellent balance of flavors. The perfect summer side dish to just about everything. item not reviewed by moderator and published
I made this tonight and it was just fabulous. So simple yet filled with an abundance of flavor. I used parsley instead of basil and mint as that's what I had on hand and I added in some chickpeas as well and I think it worked just as well. A definite must do side dish for any mediterranean inspired meal. item not reviewed by moderator and published
Excellent. I add extra lemon juice and craisins because those are my favorite part of the dish. I also agree with an earlier reviewer---toasting the couscous first also makes a difference. item not reviewed by moderator and published
This is probably one of the best things I have ever tasted...unbelievably fantastic!!! I'll be bringing it everywhere I go this summer!! I added about 1/4 cup more cranberries, and skipped the nuts...I don't think I'd like the texture. Other than that, I made it exactely as the recipe says. Thanks, Giada!!! item not reviewed by moderator and published
This is delicious. It kinda has to grow on you because it has such an unusual flavor. I made it exactly as the recipe calls for with two minor adjustments per other reviewers' suggestion. One, I added the craisins to the cous cous while it was still hot. The second change I made was to put a little less of the fresh herbs and chopped them very fine. We had it room temperature with dinner last night, and I just had some cold leftovers for lunch. Loved it both ways. item not reviewed by moderator and published
Absolutely fantastic!!! item not reviewed by moderator and published
OMG! This was absolutely delicious! Had friends over and they made me give up my printed copy on the way out the door! Really good with a plum and lemon chicken. Good job Giada!!! item not reviewed by moderator and published
I really love this salad. I had never had Israeli Couscous before, and this was a nice introduction recipe. I have made it twice now, and I like it better if you revive the dried cranberries in hot water first, then drain. I mix the warm cranberries into the couscous as its cooling. The consistency is much better, in my opinion. Either way, the salad is really good. item not reviewed by moderator and published
Awesome! One of the best things I have made! I took the advice from some of the reviews and added more dried cranberries. Loved having the leftovers for lunch and this might be my new pot luck dish! item not reviewed by moderator and published
Great dish for someone who doesn't cook! I'll make this again and again! item not reviewed by moderator and published
Made this for a Christmas side dish! It's seriously incredible! The combination of the mint and lemon and cranberries- an explosion of flavor in your mouth!!! item not reviewed by moderator and published
Have received many compliments on this pasta salad when I've brought it to pot lucks. I cook the couscous in the stock according to the directions on the couscous box. I add a bit more of the dried cranberries and the toasted almonds because I think they make this dish special. item not reviewed by moderator and published
I was really excited to make this salad because it looked interesting and tasty, but it just ended up being a waste of time - wasn't nearly good enough to warrant the time it takes to even make the salad. Ended up being an untasty mixture of ingredients - not flavorful at all! I will not be making this recipe again!! item not reviewed by moderator and published
I made this salad again for a party last night. Everyone loved it! This salad is always a hit! I use orzo pasta and more cranberries than the recipe calls for. I am not sold on the almonds though. Sometimes I add them, sometimes I don't. item not reviewed by moderator and published
I make this time and time again and it is always a hit. I use orzo instead of israeli couscous. I make this as a side dish for dinner, and I always have it at my parties. Even my boyfriend's friends (who are more into eating chips, dip, and pizza) ask me to make this!!! If that's not a good reason to make it, I don't know what is. item not reviewed by moderator and published
I made this dish when having a dinner party and it was so easy to make and they all loved it! There was so much flavor in the couscous itself but when you add all the other colorful ingredients it made is that much more amazing! It is good at any temp. and I ate it the next day for lunch. I am definitely going to make this dish again. It was honestly one of the best things I have ever eaten/made Thanks Giada!!!! item not reviewed by moderator and published
For a while now I've wanted to try this. It looked delicious, and the clash of flavors seemed interesting. All the good reviews made me even more excited, but... As the title said, it was a huge disappointment. The flavors were simple not meant to be together. The recipe calls for way too much lemon, basil, and mint. The original taste is okay I suppose, but not something I would want to make again. Especially since it has a non too pleasant after taste. This is my first try at a Food Network recipe, and I have to say, I'm not sure I want to try another. item not reviewed by moderator and published
We love this recipe. My kids ask for it all of the time. It makes a great party dish too. item not reviewed by moderator and published
This is one of my favorite couscous recipes! It's absolutely delicious and so easy to make. I often make it on Monday and have it for lunch all week. I added diced chicken breasts to my version to round it out a bit more.. item not reviewed by moderator and published
I used acini di peppe pasta instead of couscous and it was still DELICIOUS!! :) item not reviewed by moderator and published
i've been cooking this for years and i never get tired of it. i substituted the basil with flat leaf parsley and i added more cranberries and almonds. i simply can't get enough!!! item not reviewed by moderator and published
The ingredients are so simple and yet so much flavor. I added more almonds and feta cheese also and served it with a thai flavored grilled flank steak! item not reviewed by moderator and published
I loved this recipe! I added more cranberries than in the recipe and ate this with baked chicken. Excellent :-) item not reviewed by moderator and published
I made this for a family dinner one night and it was great. I used orzo instead of couscous, because I couldn't find it in my market. I don't know if that was the problem, but the grains were a bit on the hard side. Also, I would increase the stock to maybe a full 4 cups, because at the five minute mark it was getting dry. I didn't even need to drain the liquid; there was none. It's good as a side when you have that heavy kind of dish as a main. Mine was a lasagna, so the lemon and the herbs kind of lightened up the stomach. I didn't add the cranberries or the parsley and switched the almonds to toasted walnuts. I'll probably add less chopped herbs (or maybe I just had more than it called for and I didn't even know it) or chop it really fine so it doesn't feel like I have leaves stuffed in my mouth. Though when I tried it a little later it was even better. The flavors really strong and it was slightly cold. item not reviewed by moderator and published
I love to add even more dried cranberries to this recipe,which I make all the time! Its great for a side at a BBQ, along fish dishes or a light lunch. Always a HUGE hit for anyone I make it for. item not reviewed by moderator and published
After all these positive reviews, ingredients, chef...I didn't care for this at all. Cooking Light has a much better couscous salad (Orange Scented Couscous salad) using moraccan couscous, orange juice as the citrus ingredient, cranberries, almonds and cilantro instead of basil and mint. I am pretty sure that I didn't like Giada's salad because I have been spoiled by this tastier version. item not reviewed by moderator and published
I loved this dish. It was very lemony and very savory, while the cranberries added a nice sweet tang. I cooked the couscous with a bay leaf, did not drain the couscous, and also added raisins and about twice the amount of nuts. Make sure you get a good toast on the couscous... it makes all the difference! item not reviewed by moderator and published
I made this salad for Rosh Hshana dinner a month ago and it was soooooooooo good! I had to fight with the guests not to eat it before dinner.. it is crunchy, lemonyi, sweet and colorful! Great recipe!!! Thank you Giada for all your wonderful recipes!! Maytal Regev Mosli. item not reviewed by moderator and published
I've made this dish about 20 times, even made a triple batch for a mediterranean bbq I was hosting. Loved it every time. A couple of cook's notes: If you cant find israeli couscous, try using Acini de Pepe (small circuluar pasta shape), or orzo. Better yet, try using "Harvest Grains" blend from Trader Joes. It is a blend of Israeli couscous, tricolor orzo, baby garbanzo beans, and quinoa. This gives it a more complex, nutty flavor and boosts the nutrition on the whole dish. Plus its tastes yummy and is very afordable. I tend to use a little extra cranberries and almonds if I've got them, b/c those cranberries are excellent in this. As far as the herbs, add them in gradually if you're worried they may be too strong. I love the recipe as it is, so I add the full amounts. Finally, a huge plus for this dish is its non-dairy, so you can make it the night before, and enjoy it room temp at a picnic or in a brown-bag lunch. Enjoy! item not reviewed by moderator and published
I made this dish for the first time to bring to a dinner party and it was a big hit. Everyone loved it. I used a small pasta instead of couscous and it was fabulous. I wouldn't change a thing about this recipe... PERFECT!!!! item not reviewed by moderator and published
I made this for a party and everyone raved about it! If your grocery store doesn't carry mint, substitute it for cilantro. It's just as yummy. item not reviewed by moderator and published
I always find it interesting how people "Adjust" the recipe. Some suggestions are fantastic and others just sound gross! But it's all about the tastebud, so that's not an insult to my other fellow reviewers. I typically try to keep the recipe as is, but i am allergic to almonds so I subsituted by toasting some pine nuts. A lot of Indian couscous recipes call for pine nuts and it works great in israeli couscous as well. Also, I had the pleasure of having an excellent israeli couscous a few weeks ago at a restaurant that had dill in it. I added 3 tablespons of minced dill and it really added to the fresh summer taste of this recipe. I find that you can't really go wrong in general with couscous and herbs. I had this with some lamb chops and was a happy girl! item not reviewed by moderator and published
What an EASY, quick recipe, that's a HIT! Not much else to say, except this is a KEEPER! Add chicken for a complete meal. Would be good with any other meat too. item not reviewed by moderator and published
Usually there's two of us eating and I make recipe's for four so we can have dinner the next night set too. This however was WAAAAAYYY more than 4 servings and we were both eating it for lunch and dinner for about 3 days straight. Luckily, it was delicious! We added sun-dried tomatoes because they were in the house anyway and we needed to use them up. They fit pretty well in with the other ingredients. Next time I make this I'm planning to add more almonds and cranberries to add a little more flavor to the monotony of the couscous. Yum! item not reviewed by moderator and published
This is so tasty. The mint is so refreshing. All the ingredients together is such a nice, light side to any main dish. Everyone loved it. I will make it again, no doubt about that. item not reviewed by moderator and published
This salad is very refreshing. Lemon & pepper flavor comes through. The almonds and cranberries add a nice twist. I made it per the recipe, but next time I plan to bump up the almonds and cranberries. Will try with orzo as well. I will add this to my 'bring a dish' repetoire. Even my 'I don't eat anything' husband raved about it. item not reviewed by moderator and published
Since finding the recipe a couple of weeks ago, I have made this 4 times. Let me give you my tips. I used orzo since I couldn't find the originally called for pasta. When the garlic is in the oil, I added some crushed red pepper flakes. More or less..depending on how spicy you want it. Used almost a whole bag of cranberries and increased the almonds to almost 1/2 cup. I didn't have any fresh herbs the last couple of times so I used dried and it turned out great. Used some precooked fajita chicken on top of the salad right before serving and what was once a side dish became the main dish. item not reviewed by moderator and published
I made this with orzo and it was great! It came out like a risotto, the chicken stock thickened with the starch in the pasta, and created a creamy sauce, Excellent flavors. Fantastic! item not reviewed by moderator and published
This side dish is fabulous! It is such a fresh alternative to the usual pasta salads. It's great with chicken or by itself. The lemon flavor really comes through. Even my friends who are great cooks wanted this recipe. I love it and would make it again in a heartbeat. I used toasted pine nuts (my favorite) in lieu of almonds. item not reviewed by moderator and published
I substituted orzo for the couscous and it was awesome. I served grilled pork and grilled plums on top of it. very pretty dish item not reviewed by moderator and published
this was a great flavorful dish even my 6 year old loved it and helped cook. My husband is all about texture and this was molto bene!!!!! Giaga another great dish. item not reviewed by moderator and published
This is a fantastic summery salad. The lemon, fresh herbs, tart cranberries and lightness of couscous really work well together. I add a cut up roasted chicken to it to make it a summer meal. GREAT leftovers! item not reviewed by moderator and published
I was a little concern about the combinations of the ingredients first of all; second, I did not have enough of the Israeli pasta so I used orzo. This was soooo amazing!! I served it with Tilapia fish. My husband and I could not stop eating the leftover salad. Giada, you are my favorite cook!! Your recipes are easy, homey, and delicious!! item not reviewed by moderator and published
This is a favorite at my house. It's easy to make and tastes delicious. Love the combination of mint, basil and lemon. Made it again this weekend, but didn't have almonds so substituted toasted pecans. The pecans were good in it, but I still prefer it with almonds. I've served it for guests several times and always get requests for the recipe. Thanks, Giada, it's sooooo good! item not reviewed by moderator and published
I've been making this dish for the last couple of years, but from the beginning I changed some things and me and my family absolutely love it! I could never find Israeli cous cous, so I used Acini di pepe pasta, tiny pearl pasta like what is used in frog eye salad. I never have to drain the pasta because it absorbs all of the liquid. Also, instead of using mint and to give it more flavor, I chop up a bunch of green onions and add it to the dish. That with the tangy lemon and the garlic and sweet cranberries makes this a huge hit in my home! item not reviewed by moderator and published
I thought this was a great recipe! I substituted the couscous with orzo but otherwise followed the recipe guidelines and it was wonderful. The lemon makes it taste so fresh and the fusion of all the flavors is fantastic! A great picnic side dish and the leftovers are your for lunch tomorrow. item not reviewed by moderator and published
I really enjoyed this recipe as is but the only thing I would do next time is add the zest of the other lemon and more cranberries. The slivered almonds are so perfect with their big crunch. Very good and easy to make. item not reviewed by moderator and published
made this for the first time today and turned out all right. i didn't drain the israeli couscous, as the broth had pretty much absorbed it all. and i used two 12oz boxes, so i just eyeballed the amount of everything i put it the salad. i would make it again if i crave for it. item not reviewed by moderator and published
I've made this several times and it's always delicious. I'd recommend not stirring in the almonds all at once if you think you're not going to eat it all. I just sprinkle them on top of the serving, that way they don't get soggy in the leftover portion. I often leave out the mint since I'm not overly fond of it. One note though: I'd stick with the fresh herbs. Dried don't quite cut it for this recipie. IMHO anyway. :) item not reviewed by moderator and published
I took this to my church's Thanksgiving celebration because it had cranberries and was a little different from the usual. It was a hit! I had people stopping me all the way to the car to get a copy of the recipe. We live in a small town, and I was unable to get the Israeli couscous. I substituted with orzo and it was absolutely delicious. I highly recommend this one. item not reviewed by moderator and published
I usually bring food to school for me and my friends, so that we're not stuck eating school lunch. My best friend is constantly asking me to make this dish because she is a huge fan of lemons and cranberries. I've even made this for a picnic, and this was the first dish to disappear! I have made a few changes to the recipe, though. For me, the basil and mint don't really make a huge difference in flavor, though it adds that beautiful touch of green. Usually, I substitute it with some chopped spinach. Another change I've made is to add more cranberries, since it's that delightful punch of sweetness that keeps them coming back for more. item not reviewed by moderator and published
This is the perfect summer recipe when fresh herbs are available in the garden. The combined flavors of garlic, lemon, basil, and mint blend so beautifully together; moreover, the salad is served at room temperature, which means that it is a great make ahead selection. item not reviewed by moderator and published
This is definitely a new household favorite! I added feta, cubed and roasted eggplant, chopped artichoke hearts and pan fried chicken, seasoned in cumin, red pepper, salt and pepper, to make this a robust entree. It was amazing!!! Definitely try it out. item not reviewed by moderator and published
Great salad..but make it the day before so flavors meld...so much better the next day. I also used the whole bag of cranberries instead of the recommended amount. item not reviewed by moderator and published
I love, love, love this recipe. I add a bit more lemon juice and zest to make it particularly lemony and also add 2 chopped scallions and the seeds from 1 pomegranate when in season. It is an absolutely delightful dish I could eat almost any time. item not reviewed by moderator and published
I made this recipe with high hopes, and while it was palatable, I doubt I'll be making this again. I omitted the almonds and doubled the cranberries, but the flavor combonation of basil & mint was overpowering. I might suggest using dry herbs instead if you don't like the powerful punch supplied by a combonation of a lot of mint and basil. item not reviewed by moderator and published
I have made this salad numerous times. People always ask for the recipe. It is well worth the trouble of getting the fresh mint and basil, and unlike many salads, it is still good the next day. item not reviewed by moderator and published
This couscous is absolutely delicious! It has a very light flavor and the cranberries, nuts and herbs mend together really well. I enjoyed every bite! item not reviewed by moderator and published
I made this for a bbq and it was a huge hit. I substituted vegetable stock for the chicken stock. It was absolutely delicious. Highly recommended. Can't wait to make it again. Thanks Giada for a simply wonderful dish! item not reviewed by moderator and published
Great salad if you are looking for something different. It's very easy to make. Try it! You won't regret it! item not reviewed by moderator and published
As soon as I saw Giada make this, I knew it would be delicious, and it was. I served it at a family BBQ and everyone asked for the recipe. Most had never used the Israeli couscous. It was light, lemony and full of texture. I wouldn't change a thing. item not reviewed by moderator and published
I usually get this as a request to a dinner party. Very fresh and delightful! Easy as well! item not reviewed by moderator and published
My wife made this yesterday, adding some extra almonds, and it was awesome. his is a great, healthy summertime salad and the ingredients blend so great together. item not reviewed by moderator and published
This was so delicious!! Light and flavorful. Just wonderful, this will be one of my favorite summer dishes!! item not reviewed by moderator and published
This recipe is so tasty! My boyfriend always asks me to make it over and over. Its so quick and flavorful. Just grill some chicken and you've got a quick dinner. item not reviewed by moderator and published
This is one of my favorite recipes for summer. It is bursting with fresh flavors. I use regular couscous and it turns out just perfect. item not reviewed by moderator and published
The flavors in this salad are so tasty. It is cool and crisp with the mint and the almonds. A Great salad to take to a picnic as it does not need refrigerating. Please try this!! It is delicious! I just used regular couscous and cooked according to package directions. Yum! item not reviewed by moderator and published
I have made this recipe exactly like Giada does and also with some substitutions...and both were great. My husband liked it better when I used sundried tomatoes, italian parsley and pine nuts instead of the cranberries, mint and almonds. But either way, is light and delicious and it makes a ton, great side dish for a picnic or cookout! item not reviewed by moderator and published
Far from ordinary, this dish wasn't a hit with my husband or kids, but I LOVE it. So fresh and light, not to mention colorful, I would take this to a party where I KNOW my more culinarily diverse friends and family would appreciate it. :) item not reviewed by moderator and published
I have been wanting to make this salad forever, but had some trouble finding Israeli couscous. Finally located it in the bulk bins of an upscale grocery store. It's worth going to the trouble to find them...they are beautiful in texture and really make this dish. This salad lived up to, and surpassed, EVERY expectation I had for it. The flavors of lemon and basil with a background of mint literally DANCED in my mouth. It was heaven. I made this with a roasted lemon chicken but honestly, I could have just eaten a huge bowl of this for dinner! Try it - it is a home run. item not reviewed by moderator and published
This salad was so easy to make and the combination of mint and basil were suprisingly a fabulous combination together. I cannot wait to take it and introduce it to gatherings that I attend. item not reviewed by moderator and published
very easy to make, light yet filling on a warm summer day and great flavor item not reviewed by moderator and published
Great tastes and love that lemon zing! Great hot or cold too ! item not reviewed by moderator and published

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Weeknight Dinners: Spring