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¼ cup + 3 tablespoons EVOO
2 cloves garlic, minced
1 pound box Israeli Couscous (Large Pearl))
3 cups chicken stock
2 lemons, juiced
1 lemon, zested
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 cup chopped fresh basil leaves
½ cup chopped fresh mint leaves
¼ cup dried cranberries
¼ cup raisins
½ cup slivered almonds, toasted
In medium saucepan, warm 3 tablespoons olive oil over medium heat. Add garlic and cook for 1 minute. Add couscous and cook until toasted and lightly browned, stirring often, about 5 minutes. Carefully add stock and juice of 1 lemon; bring to a boil. Reduce heat and simmer, covered, until couscous is tender, but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain couscous if necessary.
In large bowl, toss cooked couscous with remaining olive oil, lemon juice, zest, salt and pepper; let cool.
Once couscous is room temperature, add fresh herbs, dried cranberries, raisins and almonds. Toss to combine and serve
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