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.
Ingredients
- 3 Tbsp extra-virgin olive oil
- 2 cloves garlic minced
- 1 box Israeli couscous 8 oz box or 1 lb orzo pasta works well too
- 3 cups chicken broth
- juice of 2 lemons
- zest of 1 lemon
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup fresh basil leaves chopped
- 1/2 cup fresh mint leaves chopped
- 1/4 cup dried cranberries
- 1/4 pine nuts toasted
Instructions
- In a sauce pan, warm the 3 tablespoons of olive oil over medium heat.
- Add the minced garlic and stir for 30 seconds.
- Add the couscous and stir until lightly browned (about 5 minutes).
- Carefully add the chicken broth and the juice of 1 lemon.
- Bring to a boil.
- Reduce the heat to simmer, cover the pot, stir occasionally, until the couscous is tender - about 10-12 minutes.
- In a large bowl, toss the cooked couscous with the 1/4 cup of olive oil, the juice of 1 lemon, the lemon zest, salt and pepper.
- Let the mixture cool.
- Once the couscous has cooled to room temperature, add the fresh herbs, dried cranberries and pine nuts.
- Toss to combine.
Notes
I add a generous 1/4 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.