MEDITERRANEAN COUSCOUS SALAD

Mediterranean Couscous Salad image

Provided by Lindsey McCue

Time 25m

Number Of Ingredients 10

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3 Tbsp extra virgin olive oil, plus 1/4 cup
2 clove garlic, minced
1 8 oz box israeli couscous (or any tiny pasta)
2 c chicken stock
2 lemons, juiced
1 lemon, zested
salt and pepper to taste
1 c chopped fresh basil
1/2 c dried cranberries
1/2 c slivered almonds, toasted

Steps:

1. In a medium saucepan, warm 3 tablespoons of the olive oil over medium heat. Add the garlic and cook for 1 minute or until fragrant. Add the couscous and cook until toasted and lightly browned, stirring often, about 5 minutes.
2. Carefully add the stock, and the juice of 1 lemon and bring to a boil. Reduce the heat and simmer, covered, until the couscous is tender, but still firm to the bite, stirring occasionally, about 5-8 minutes.Taste once in a while to make sure it's not overcooking. Drain the couscous.
3. In a large bowl, toss the cooked couscous with the remaining olive oil, remaining lemon juice, zest, dried cranberries, salt and pepper and let cool.
4. Once the couscous is at room temperature, add the fresh basil, and almonds. Toss to combine and serve.