Mediterranean Salad


6 servings
3 tablespoons extra-virgin olive oil, plus ¼ cupextra-virgin olive oil3
2 cloves garlic, mincedgarlic2
1 pound box of Israeli couscous (or any small pasta)Israeli couscous1
3 cups chicken stockchicken stock3
2 lemons, juicedlemon(s)2
½ teaspoon saltsalt½
½ teaspoon freshly ground black pepperfreshly ground black pepper½
1 cup chopped basilbasil1
½ cup chopped mintfresh mint leaves½
½ cup pitted and quartered bing cherriescherries½
¼ cup slivered almonds, toastedalmonds, toasted¼


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 one lemon, and bring to a boil. Reduce the heat and simmer, covered, until the couscous tender, but still firm to the bite, stirring occasionally, about 8-10 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, quartered cherries and almonds. Toss to combine. Serve.
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