Mediterranean Salad

• 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)

1. In a medium saucepan, warm the 3 tablespoons of olive oil over medium heat.
2. Add the garlic and cook for 1 minute.
3. Add the couscous and cook until toasted and lightly browned, stirring often, about 5 minutes.
4. Carefully add the broth and the juice of 1 lemon and bring to a boil.
5. Reduce the heat and simmer, covered, until the couscous is tender, stirring occasionally, 10 to 12 minutes.
6. Drain the couscous.
7. In a large bowl, toss the cooked couscous with the remaining 1/4 cup of olive oil, the remaining lemon juice, the zest, salt, and pepper and let cool.
8. Once the couscous has cooled to room temperature, add the fresh herbs, dried cranberries, and almonds.
9. Toss to combine.

extravirgin olive oil, garlic, couscous, chicken broth, lemons, lemon, salt, freshly ground black pepper, fresh basil, mint leaves, cranberries, slivered almonds

Taken from www.epicurious.com/recipes/food/views/mediterranean-salad-394274 (may not work)