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In the Kitchen
- Level: Easy
- Total: 1 hr
- Prep: 20 min
- Inactive: 30 min
- Cook: 10 min
- Yield: 6 servings
Share This Recipe
- Level: Easy
- Total: 1 hr
- Prep: 20 min
- Inactive: 30 min
- Cook: 10 min
- Yield: 6 servings
Ingredients
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.
My Private Notes
Show:
Everyday Italian
Episode:
Sicilian Summer
More from:
Spring Weeknight Dinners
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