Mediterranean Salad

By Gams

Ingredients

• 3 tablespoons extra-virgin oliie oil, plus 114 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 R teaspoon salt
• 1 R teaspoon freshly ground black pepper
• 1 cup chopped fresh basil leaves
• l/2 cup chopped fresh mint leaves
• 1/4 cup dried cranberries
• 1/4 cup slivered almonds, toasted

Details

Servings 6
Preparation time 50mins
Cooking time 60mins

Preparation

Step 1

In a medium saucepan, warm 3tablespoons 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 stillfirmto the bite, stirring occasionally, about 8 to 10 minutes. Drain the couscous.


In a large bowl, toss the cooked couscous with the remaining oliie 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.