Mediterranean Couscous Salad
Mediterranean Couscous Salad
Category
pasta pasta salad Salad side Side Dish
Prep Time
20 minutes
Cook Time
10 minutes
Calories
449
Author:
Giada De Laurentiis
Ingredients
- 3 tablespoons extra-virgin olive oil (plus 1/4 cup)
- 2 cloves garlic (minced)
- 1 1-pound box Israeli couscous, (fregola, or orzo)
- 3 cups chicken or vegetable 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
- 1/4 cup 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.
Nutrition
Nutrition
- per serving
- Calories
- 449
Amount/Serving
% Daily Value
- Carbs
- 73 grams
- Protein
- 14 grams
- Fat
- 11 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 4 milligrams
- Sodium
- 375 milligrams
- Fiber
- 6 grams
- Sugar
- 7 grams
- Unsaturated Fat
- 9 grams
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