Mediterranean Salad

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Sicilian Summer

Rated: 5 stars out of 5Rate itRead users' reviews (111)

RECIPE
COMMENTS & REVIEWS(111)

Cook Time:
10 min
Level:
Easy
Yield:
6 servings

Times:

Prep: 20 min
Inactive Prep: 30 min
Cook: 10 min
Total:: 1 hr 0 min

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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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Comments & Reviews

recipe Mediterranean Salad
Denise Brooklyn, NY 02-26-2010
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Great flavors
Rated: 5 stars out of 5

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.Read more
recipe Mediterranean Salad
Nerissa Laveen, AZ 01-20-2010
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WOW!
Rated: 5 stars out of 5

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.Read more
recipe Mediterranean Salad
jeanie san antonio, TX 01-02-2010
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Can't believe I didn't like but I really wanted to!
Rated: 2 stars out of 5

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.Read more
recipe Mediterranean Salad
Alyssa Silver Spring, MD 11-18-2009
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Awesome side
Rated: 5 stars out of 5

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!Read more
recipe Mediterranean Salad
Maytal North Bethesda , MD 10-22-2009
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One of the best salads!!!
Rated: 5 stars out of 5

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. Read more
recipe Mediterranean Salad
Dama san bruno, CA 10-01-2009
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Love love love love love this dish
Rated: 5 stars out of 5

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!Read more