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
Watch how to make this recipe.
  • 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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    This recipe is featured in:

    Weeknight Dinners: Spring