Mediterranean Couscous
carly
ingredients
- •3 T olive oil, plus 1/4 cup
- •2 cloves garlic, minced
- •1 (1-pound) box 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
- •1/2 cup chopped fresh mint leaves
- •1/4 cup dried cranberries
- •1/4 cup slivered almonds, toasted
directions
- 1
In a medium saucepan, warm 3 tablespoons of the olive oil over
- 2
medium heat. Add the garlic and cook for 1 minute. Add the couscous
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and cook until toasted and lightly browned, stirring often, about 5
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minutes. Carefully add the stock, and the juice of 1 lemon, and bring
- 5
to a boil. Reduce the heat and simmer, covered, until the couscous is
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tender, but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
- 7
Drain the couscous.
- 8
In a large bowl, toss the cooked couscous with the remaining olive oil,
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remaining lemon juice, zest, salt, and pepper and let cool.
- 10
Once the couscous is room temperature, add the fresh herbs, dried cranberries,
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and almonds. Toss to combine and serve.
Source: Jaclyn Berman
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