Recipe

Giada De Laurentiis Couscous Mediterranean Salad Recipe

	Borinda / All my dishes 1 year, 5 months ago Thank you Giada De Laurentiis! I found this recipe in her "Everyday Pasta" book and knew it would be great. The colors of the herbs plus the dried cranberries and toasted almonds make it beautiful, tastes like summer, and is easy to make and have waiting for mealtime.... More Prep:30m Cook:10m Servings:12	Borinda
	multiplies colorful easy crisp

Does this look good? Yeah! / Nope

Fans

auntybea

sunny

lunasea

Ingredients

1/4 cup PLUS 3 Tbsp. extra-virgin olive oil

2 cloves garlic, minced

1 pound couscous

3 cups reduced-sodium chicken broth

Juice of two lemons

Grated zest of one lemon

1/2 tsp salt

1/2 tsp freshly grated pepper

1 cup chopped fresh basil

1/2 cup chopped fresh peppermint

1/4 cup dried cranberries

1/4 cup slivered almonds, toasted

Directions

Toast the almonds: in a dry saute pan, over medium heat, spread the nuts evenly and toss them a bit just until they start to get color. Set them aside, out of the pan, to cool.

In a large saucepan warm the 3 Tbsp. of olive oil and add the minced garlic and cook over medium heat one minute.

Add the couscous and stir to coat and get a bit of color for about five minutes. Stir often to avoid burning.

Carefully add the broth and juice of one lemon and then bring to a boil. Cover and take off the heat, covering the pot. Per the package directions the couscous will absorb the liquid.

In a large bowl toss the cooked couscous with the remaining 1/4 cup olive oil, other lemon's juice, salt, and pepper and let cool to room temperature.

When the couscous is cooled to room temperature stir in the chopped basil and peppermint, dried cranberries, and toasted almonds.

Recent Gawkers

charlott

softgrey

efitobx

ningnoma

moss52

conner90

karen132

sunny

alliberr

carole

trishess

auntybea

Not quite what you're looking for? See more Side Dishes / Pasta Salads

Or see more just like this

Comments

lunasea 1 year, 5 months ago said:
Hey Nancy! :) I have this before and it is delicious. I love the flavors, colors and textures of this salad. You rock. Giada rocks. Great post....thank you. :)
~Vickie

debra47 1 year, 5 months ago said:
What a fabulous recipe. We eat couscous on a regular basis and just happen to have dried cranberries in the pantry. Great post! I was going to inquire about the recipe when you mentioned it in regard to the menu for your daughter.

krumkake 1 year, 5 months ago said:
I am a recent convert to couscous, and now I can't get enough of the stuff. This sounds excellent, and I look forward to trying it. Love how colorful and "eye appealing" it would look - nice post, Nancy!

sunny 1 year, 3 months ago said:
Another great post!

softgrey 9 months, 3 weeks ago said:
I saw this recipe on the food network site and while i think it sounds really tasty...
i don't get the 'mediterranean' name...
cranberries are NOT what i think of when i think of mediterranean flavours...LOL...
apricots, yes- cranberries, not so much!..

no reflection on you of course borinda dear...
just an observation on my part...
i find the name of the dish a tad midleading...
;-)

x-softie