"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mediterranean Salad Recipe

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This recipe for Mediterranean Salad, by , is from The Miami Country Day School Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Betsy Kaplan
Added: Monday, September 22, 2008


3 tbsp. extra-virgin olive oil, plus 1/4 cup
2 cloves garlic, minced
1 (1-pound) box couscous
2 cups chicken stock
2 lemons, juiced
1 lemon, zested
1/2 tsp. salt
1/2 tsp. freshly ground 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

In a medium saucepan, warm 3 tbsp of the olive oil over medium heat. Add the garlic and cook for 1 minute. Add the couscous and cook until toasted and lightly browned, stirring often, about 5 minutes. Carefully add chicken stock, and the juice of 1 lemon, and bring to boil. Reduce the heat and simmer, covered, until the couscous is tender, but still firm to the bite, stirring occasionally, about 8-10 minutes. Drain the couscous.

In a large bowl, toss the cooked couscous with the remaining lemon juice, zest, salt, and pepper and let cool.

Once the couscous is room temperature, add the fresh herbs, dried cranberries and almonds. Toss to combine and serve.




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