Mediterranean Salad

3 T. extra virgin olive oil, plus 1/4 c.

2 garlic cloves, minced

1 (1 lb.) box of Israeli couscous, or any small pasta

3 c. chicken stock

2 lemons, juiced

1 lemon, zested

1/2 tsp. salt

1/2 tsp. freshly ground black pepper

1 c. chopped fresh basil leaves

1/2 c. chopped fresh mint leaves

1/4 c. dried cranberries

1/4 c. slivered almonds, toasted

In a medium saucepan warm 3 T. oil over medium heat. Add the garlic and cook for 1 minute. Add the couscous and cook until well tasted and lightly browned, stirring often, about 5 minutes.

Carefully add the chicken stock and the juice of 1 lemon. Brig to a boil. Reduce heat and simmer, covered, until the couscous is tender, but still firm to the bite, stirring occasionally, about 8 minutes.

Toss with the 1/4 c. oil, remaining lemon juice, and lemon zest. Season with salt and pepper.

When the couscous is room temperature, add the fresh herbs, dried cranberries and almonds.

Serve at room temperature.