I got this recipe from Giada de Laurentiis on her Food Network show. I’m actually not a big viewer of cooking shows, except for Top Chef. I’ve been using this recipe for about 2 years now, and I love making it every summer because it’s quick and delicious. Israeli couscous is like king-size couscous – about 1/4 inch in diameter. It’s usually found in the kosher section of the grocery store. It’s like pasta, and you could use small pasta to make this, but the israeli couscous is small and firm and doesn’t get flabby. Cooking the couscous in stock gives it a wonderful richness and makes it really flavorful. Do not skip the mint in this recipe- it smells wonderful and really makes the dish for me.
- 1 1lb box of israeli couscous
- 3 tablespoons of olive oil + 1/4 cup olive oil, separated
- 2 cloves of garlic
- 3 cups vegetable stock
- 2 lemons, juiced and separated
- zest of 1 lemon
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup chopped fresh basil
- 1/2 cup chopped mint
- 1/4 cup dried cranberries
- 1/4 cup toasted, slivered almonds
Add the 3 tablespoons oil to a medium saucepan and warm over medium heat. Add the garlic and cook for 1 minute. Then add the couscous and cook until toasted and light brown, about 5 minutes. Stir often. Then add the stock and juice of one lemon and bring mixture to a boil. Reduce the heat and simmer, covered, about 8-10 minutes, until couscous is firm but tender. Stir occasionally. Drain the couscous.
In a large bowl, toss the couscous with remaining oil, lemon juice, lemon zest, and salt and pepper. Let couscous cool.
Once the couscous is at room temperature. Toss the remaining ingredients with the couscous and serve or chill.
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