Mediterranean Couscous Salad

By fetag

Ingredients

• 3 tablespoons extra-virgin olive oil plus 3/4 cup
• 2 cloves garlic, minced
• 1 box Israeli couscous or small pasta
• 3 cups chicken stock
• 2 lemons juiced
• zest from 1 lemon
• 1/2 teaspoon salt
• 1/2 teaspoon 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

Preparation

Step 1

in medium sauce pan warm 3 tablespoons olive oil

add garlic and stir

add the couscous and cook until toasted and lightly browned stirring often

slowly add the stock and the juice of 1 lemon and bring to a boil

reduce heat and simmer covered till the couscous is tender

drain when cooked and toss with the remaining oil, lemons juice, zest, salt and pepper and let cool to room tempurature

once at room tempurature add the fresh herbs, dried cranberries and almonds

toss to combine