Mediterranean Salad
This recipe creates a refreshing Mediterranean salad featuring Israeli couscous cooked to perfection, then tossed with a vibrant dressing of olive oil, fresh lemon juice, and zest. It's brightened with fresh basil and mint, and finished with the delightful chew of dried cranberries and the crunch of toasted almonds, making for a balanced and flavorful dish.
Equipment
- 1 Medium Saucepan
- 1 Large Mixing Bowl
- 1 Whisk or Large Spoon For stirring and tossing
- 1 Cutting Board
- 1 Chef's knife
Ingredients
Main
- 3 tablespoons extra-virgin olive oil plus 1/4 cup
- 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
- 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.
Notes
For optimal texture, ensure the couscous is cooked al dente; overcooked couscous will become mushy. Toasting the couscous before adding liquid is vital as it deepens the nutty flavor and adds a beautiful golden hue. Allow the couscous to cool completely to room temperature before incorporating fresh herbs; this prevents wilting and maintains their vibrant color and fresh taste. When zesting lemons, use a microplane to get only the bright yellow zest, avoiding the bitter white pith. For enhanced depth and crunch, always use freshly toasted slivered almonds; a quick toast in a dry pan brings out their full flavor. This salad benefits from sitting for at least 30 minutes for flavors to meld.