Mediterranean Salad
A pearl couscous salad where the couscous is toasted in oil and simmered in stock, then tossed with lemon, herbs, dried cranberries and almonds. It eats well cold or at room temperature and holds up for several days of lunches.
Ingredients
- 7 tablespoon extra virgin olive oil, 3 tablespoons for toasting the couscous, 1/4 cup (4 tablespoons) added at the end
- 2 clove garlic, minced
- 1 pound pearl couscous
- 3 cup vegetable stock
- 2 piece lemon, juiced
- 1 piece lemon, zested
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup fresh basil leaves, chopped
- ½ cup mint, chopped
- ¼ cup dried cranberries
- ¼ cup slivered almonds, toasted
Method
- In med sauce pan warm 3 tablespns of the oil over m. heat.
- Add garlic & cook for 1 min.
- Add couscous & cook until toasted & lightly browned stirring frequently. - about 5 min
- Carefully add stock, juice of 1 lemon, bring to boil.
- Reduce heat & simmer, covered, until cous cous is tender - 8-10 mins
- In large bowl toss couscous, remaining oil, lemon jc, lemon zest, salt, pep -> let cool add remaining ingred.