Couscous Salad with Cranberries, Lemon and Fresh Herbs (Summer Salad Series)
This salad sings summer with the lemon and fresh herbs from the garden - basil and mint.
  • 3 tablespoons extra-virgin olive oil
  • 2 cloves of garlic, minced
  • 1 8.8 oz. box of Israeli couscous (or 1 lb. orzo pasta works well too)
  • 3 cups of chicken broth
  • Juice of 2 lemons
  • Zest of 1 lemon
  • ¼ cup of extra-virgin olive oil
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 cup fresh basil leaves, chopped
  • ½ cup fresh mint leaves, chopped
  • ¼ cup dried cranberries
  • ¼ pine nuts, toasted
  1. In a sauce pan, warm the 3 tablespoons of olive oil over medium heat.
  2. Add the minced garlic and stir for 30 seconds.
  3. Add the couscous and stir until lightly browned (about 5 minutes).
  4. Carefully add the chicken broth and the juice of 1 lemon.
  5. Bring to a boil.
  6. Reduce the heat to simmer, cover the pot, stir occasionally, until the couscous is tender - about 10-12 minutes.
  7. In a large bowl, toss the cooked couscous with the ¼ cup of olive oil, the juice of 1 lemon, the lemon zest, salt and pepper.
  8. Let the mixture cool.
  9. Once the couscous has cooled to room temperature, add the fresh herbs, dried cranberries and pine nuts.
  10. Toss to combine.
I add a generous ¼ cup of cranberries and pine nuts, because I really like them.

The salad can be served chilled or at room temperature.

It works as a side dish or as an entree with the simple addition of grilled chicken or shrimp.
Recipe by Making Lemonade at