Mediterranean Salad
Nb persons: 8
Yield:
Preparation time: 30 minutes
Total time: 2 hours
Source: Giada De Laurentiis
| 3 tablespoons | extra-virgin olive oil |
| 2 cloves | garlic, minced |
| 1 (1-pound) box | Israeli couscous, (or any small pasta) |
| 3 cups | chicken stock |
| 3 cups | water |
| 2 | lemons, juiced |
| 1/4 cup | extra-virgin olive oil |
| 1 | lemon, zested |
| 1/2 teaspoon | salt |
| 1/2 teaspoon | freshly ground black pepper |
| 1 cup | chopped fresh basil leaves |
| 1/2 cup | chopped fresh mint leaves |
| 1/4 cup | dried cranberries, could be doubled |
| 1/4 cup | slivered almonds, toasted |
In a medium saucepan, warm 3 tablespoons 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 the stock, the water (if needed) 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 8 to 10 minutes. Drain the couscous.
In a large bowl, toss the cooked couscous with the remaining olive oil, 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.
Recipe uploaded with Shop'NCook recipe organizer software.
Back to Shop'NCook recipe database