Mediterranean Salad

1. 1

   In a medium saucepan, warm the 3 tablespoons of olive oil over medium heat.

2. 2

   Add the garlic and cook for 1 minute.

3. 3

   Add the couscous and cook until toasted and lightly browned, stirring often, about 5 minutes.

4. 4

   Carefully add the broth and the juice of 1 lemon and bring to a boil.

5. 5

   Reduce the heat and simmer, covered, until the couscous is tender, stirring occasionally, 10 to 12 minutes.

6. 6

   Drain the couscous.

7. 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. 8

   Once the couscous has cooled to room temperature, add the fresh herbs, dried cranberries, and almonds.

9. 9

   Toss to combine.

* Per serving · 4 servings · Values may vary.

No additional tips available.