Mediterranean Salad

TOTAL TIME: 1 hr
Prep: 20 min
Inactive Prep: 30 min
Cook: 10 min
 
YIELD: 6 servings
LEVEL: Easy

ingredients

  • 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
  • 1/4 cup slivered almonds, toasted
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Directions

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, 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.

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5

Newest Ratings and Reviews

Read all 2 reviews

  • on March 13, 2013

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    This is the best!!! AND EASY!!
    Will do this again - everyone loved it!!
    I did not use anymore olive oil as the directions stated - I just used the initial 3 tablespoons. I am thrilled at how it turned out!

    people found this review Helpful.
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  • on May 02, 2012

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    Very tasty, and easy to prepare. I took this to a potluck dinner and received lots of compliments. I added 1/2 cup of 1/4"-diced carrot to add some additional color to the salad. When I make it the next time, I will reduce the amount of oil added after the couscous was drained to 2-3 tablespoons. A full 1/4-cup was a little too much for my taste.

    people found this review Helpful.
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