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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Mediterranean Salad Recipe

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This recipe for Mediterranean Salad is from The Miami Country Day School Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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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