Are you the meal planner in your house? Us, too! When meal planning (and cooking!) gives you the blues, freshen up with this colorful salad, originally created by Giada De Laurentiis. Bright fresh herbs, warm paprika and smooth pearl couscous make for a delicious flavor and texture combination.
This versatile couscous salad can be served on its own, with a grilled protein added in, or as a side to your favorite main dish! Simple enough for weeknight cooking, you’ll want to make this vibrant dish for your family, to take to work, or for a party. You just may find it works delectably well for any and all occasions. And hey, this is also a great pick for meal prep to start your week off right!
Israeli Couscous & Fresh Herb Salad
3 tablespoons extra-virgin olive oil, plus 1/4 cup
2 cloves garlic, minced
1 (1-lb.) box Israeli / pearl couscous or maftoul (or any small pasta)
3 cups chicken stock
2 lemons, juiced
1 lemon, zested
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 C slivered almonds, toasted
salt and pepper, to taste
Warm 3 tablespoons of the olive oil over medium heat in a medium saucepan. 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 1 lemon, and bring to a boil. Reduce the heat and simmer, covered, until the couscous is tender but still firm to the bite, stirring occasionally, about 8 to 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 at room temperature, add the fresh herbs, dried cranberries, and almonds. Toss to combine and serve.
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