Recipe courtesy of Giada De Laurentiis

Mediterranean Salad

Name: Mediterranean Salad
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 6 servings
Cuisine: american
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

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Level: Easy
Total: 1 hr

Prep: 20 min
Inactive: 30 min
Cook: 10 min

Yield: 6 servings

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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

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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.