Ingredients
- 3 tbs. extra-virgin olive oil, plus 1/4 cup
- 2 cloves garlic minced
- 3 c. chicken stock
- 1 c. chopped fresh basil leaves
- 1 lb. sraeli couscous (or any small pasta)
- 2 lemons, juiced
- 1 lemon, zested
- 1/2 tsp. teaspoon salt
- 1/2 tsp. freshly ground black pepper
- 1/2 c. chopped fresh mint leaves
- 1/4 c. dried cranberries
- 1/4 c. slivered almonds, toasted
Instructions
- 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.