Giada De Laurentiis Couscous Mediterranean Salad |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 12 |
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Thank you Giada De Laurentiis! I found this recipe in her Everyday Pasta book and knew it would be great. The colors of the herbs plus the dried cranberries and toasted almonds make it beautiful, tastes like summer, and is easy to make and have waiting for mealtime. Ingredients:
1/4 cup plus 3 tbsp. extra-virgin olive oil |
2 cloves garlic, minced |
1 pound couscous |
3 cups reduced-sodium chicken broth |
juice of two lemons |
grated zest of one lemon |
1/2 tsp salt |
1/2 tsp freshly grated pepper |
1 cup chopped fresh basil |
1/2 cup chopped fresh peppermint |
1/4 cup dried cranberries |
1/4 cup slivered almonds, toasted |
Directions:
1. Toast the almonds: in a dry saute pan, over medium heat, spread the nuts evenly and toss them a bit just until they start to get color. Set them aside, out of the pan, to cool.
2. In a large saucepan warm the 3 Tbsp. of olive oil and add the minced garlic and cook over medium heat one minute.
3. Add the couscous and stir to coat and get a bit of color for about five minutes. Stir often to avoid burning.
4. Carefully add the broth and juice of one lemon and then bring to a boil. Cover and take off the heat, covering the pot. Per the package directions the couscous will absorb the liquid.
5. In a large bowl toss the cooked couscous with the remaining 1/4 cup olive oil, other lemon's juice, salt, and pepper and let cool to room temperature.
6. When the couscous is cooled to room temperature stir in the chopped basil and peppermint, dried cranberries, and toasted almonds.
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