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Mediterranean Salad Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
1/4 c plus 3 tbsp extra virgin olive oil
2 cloves minced garlic
1 lb Israeli couscous or any small pasta
3 cups chicken stock
2 lemons, juiced
1 lemon, zested
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 cup chopped fresh basil leaves
1 cup chopped fresh mint leaves
1/4 cup dried cranberries
1/4 cup slivered almonds, toasted
Directions:
Directions:
In medium saucepan, warm 3 tbsp 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 the stock, and the juice of 1 lemon, and bring to boil. Reduce heat and simmer, covered, until couscous is tender, but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the couscous.

In a large bowl, toss cooked couscous with remaining olive oil, remaining lemon juice, zest, salt, pepper. Let cool.

Once at room temperature, add the fresh herbs, dried cranberries and almonds. Toss to combine and serve.
Personal Notes:
Personal Notes:
Israeli couscous is a little difficult to find, but it is worth it. It is larger and more pasta like than normal couscous. Specialty stores often carry it like Galloways in Richmond, Well Seasoned in Langley and Greccos in Surrey.

Everyone who tries this recipe loves it.

 

 

 

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