Mediterranean Salad

Name: Mediterranean Salad
Ingredients: 1/4 cup plus 3 tablespoons extra-virgin olive oil; 2 garlic cloves, minced; 1-pound box Israeli couscous (or any small pasta); 3 cups reduced-sodium chicken broth; Juice of 2 lemons; Zest of 1 lemon; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black 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 (see page 168)

12 ingredients

9 steps

Ingredients

1/4 cup plus 3 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1-pound box Israeli couscous (or any small pasta)
3 cups reduced-sodium chicken broth
Juice of 2 lemons
Zest of 1 lemon
1/2 teaspoon salt
1/2 teaspoon freshly ground black 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 (see page 168)

Directions

1

In a medium saucepan, warm the 3 tablespoons of olive oil over medium heat.
2

Add the garlic and cook for 1 minute.
3

Add the couscous and cook until toasted and lightly browned, stirring often, about 5 minutes.
4

Carefully add the broth and the juice of 1 lemon and bring to a boil.
5

Reduce the heat and simmer, covered, until the couscous is tender, stirring occasionally, 10 to 12 minutes.
6

Drain the couscous.
7

In a large bowl, toss the cooked couscous with the remaining 1/4 cup of olive oil, the remaining lemon juice, the zest, salt, and pepper and let cool.
8

Once the couscous has cooled to room temperature, add the fresh herbs, dried cranberries, and almonds.
9

Toss to combine.