Mediterranean Salad

7  tablespoons		extra-virgin olive oil
2		cloves garlic,s minced
1  lb.		Israeli couscous (or any small pasta)
3  cups		chicken stock
2		lemons,s 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  cup		slivered almonds, toasted

Tip: Click on the ingredient links to learn the nutritional information for all the Mediterranean Salad ingredients. The serving size for any ingredient in Mediterranean Salad may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

In a medium saucepan, warm 3 tablespoons of the olive oil over medium heat. 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 room temperature, add the fresh herbs, dried cranberries, and almonds. Toss to combine and serve.