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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
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