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.