3
tablespoons extra-virgin olive oil, plus 1/4 cup (or
less)
2 cloves garlic, minced
1
(1-pound) box Israeli couscous (or any small pasta)
3
cups chicken stock
2 lemons,
juiced
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 (I used a mixture of
raisins, craisins and cherries about 1/2 c. )
1/4 cup
slivered almonds, toasted (used a mixture of chopped nuts, toasted)
(I added
a little crumbled feta to my portion and it was a nice salty bite)
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.
