Mediterranean Couscous Salad

Lindsey McCue

By
@lynz39

I found this recipe from Giada De Laurentis but adapted it to my taste.. It is really yummy!!! I love salads like this, i've never had israeli couscous before but it's delicious!

It is basically pasta so if you can't find it (I found mine at Trader Joe's) just use a small pasta and it won't be a big deal.. Hope you like it!


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Comments:

Serves:

4-6

Prep:

15 Min

Cook:

10 Min

Ingredients

3 Tbsp
extra virgin olive oil, plus 1/4 cup
2 clove
garlic, minced
1
8 oz box israeli couscous (or any tiny pasta)
2 c
chicken stock
2
lemons, juiced
1
lemon, zested
salt and pepper to taste
1 c
chopped fresh basil
1/2 c
dried cranberries
1/2 c
slivered almonds, toasted

Directions Step-By-Step

1
In a medium saucepan, warm 3 tablespoons of the olive oil over medium heat. Add the garlic and cook for 1 minute or until fragrant. Add the couscous and cook until toasted and lightly browned, stirring often, about 5 minutes.
2
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 5-8 minutes.Taste once in a while to make sure it's not overcooking. Drain the couscous.
3
In a large bowl, toss the cooked couscous with the remaining olive oil, remaining lemon juice, zest, dried cranberries, salt and pepper and let cool.
4
Once the couscous is at room temperature, add the fresh basil, and almonds. Toss to combine and serve.

About this Recipe

Course/Dish: Other Salads
Other Tags: Quick & Easy, For Kids, Healthy