Mediterranean Salad

Name: Mediterranean Salad
Yield: 4 to 6 servings
Ingredients: 1/4 cup plus 3 tablespoons extra-virgin olive oil; 2 garlic cloves, minced; 1-pound box Israeli couscous (or any small pasta); 3 cups reduced-sodium chicken broth; Juice of 2 lemons; Zest of 1 lemon; 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 (see page 168)

January 26, 2012

Couscous is technically a pasta made from semolina, though many people consider it a grain. In southern Italy it is used often, a lasting memento of the Arabs that invaded Sicily in the ninth century. I particularly appreciate the way it cooks so quickly. This is a perfect side dish for large-scale entertaining because it doubles or even triples beautifully.

Recipe notes

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