Mediterranean Salad

Total Time:
1 hr
20 min
30 min
10 min

6 servings

  • 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

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

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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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

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Weeknight Dinners: Spring