Mediterranean Couscous Salad

From the Cook’s Tour

ingredients

1/3 cup extra virgin olive oil
3 cloves finely minced garlic
1 pound large couscous
3 cups organic chicken broth
2 large lemons, juiced
2 lemons, zested
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 cup rough chop fresh basil
1/2 cup rough chop fresh mint
1/3 cup dried cranberries
1/3 cup sliced almonds, toasted

directions

In a medium saucepan, put 3 Tablespoons olive oil. Sauté garlic for 1 minute and then add the couscous and toast until light golden color, stirring often. Carefully add the chicken stock and juice of one lemon. Bring to a boil, turn down heat and simmer until couscous is tender (do not overcook - you want the couscous firm), about 8 to 9 minutes. Drain couscous and cool. Add all the remaining ingredients and toss gently but thoroughly.

Source: Kristen Parker