Photo: Mediterranean Salad Recipe
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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By marktaylor815_1...
Atlanta, GA
on December 22, 2012
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delicious and so easy. now one of my standards
By samg69301
Los Angeles, CA
on October 31, 2012
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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.
By wescottshirley@...
Shippensburg, PA
on August 10, 2012
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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!
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