My friend Brenda 🙂 passed this recipe on to me. She had it at a potluck and raved about the flavors. She wondered how many Weight Watcher points+ were in it and if I could possibly lighten it up.
I’ve read about Israeli couscous and always wanted to try it, but I have had a hard time locating it. I finally tracked it down in the bulk foods section at Fred Meyer. I’ve also just heard that it is at the Costco Business Warehouse in Fife. If you can’t find it, try substituting orzo pasta. Now that I have tasted this couscous, I realize it is very similar in texture and taste to the small pasta shapes.
The salad turned out fantastic. Lemon, mint and basil are such great summer flavors. Add some sweet dried cranberries and the toasted crunch of slivered almonds and you have a winning recipe! This salad would be great at a summertime picnic. Since it doesn’t contain mayonnaise, you don’t have to worry about food poisoning if not properly chilled.
Mediterranean Couscous Salad
- 3 Tbsp. olive oil, divided
- 2 cloves garlic, minced
- 1 lb. Israeli couscous
- 3 cups vegetable stock, or chicken stock
- 2 lemons, juiced
- zest of one lemon
- 1/2 tsp. salt
- 1/2 tsp. fresh ground pepper
- 1 cup chopped fresh basil
- 1/2 cup chopped fresh mint
- 1/2 cup dried cranberries
- 1/4 cup slivered almonds, toasted
In a medium saucepan, heat one tablespoon of olive oil and garlic for one minute. Add couscous and cook until toasted and lightly brown, about 5 minutes, stirring often. Add stock (carefully!) and the juice of one lemon. Bring to boil. Reduce heat, cover pan and simmer, stirring occasionally, until couscous is tender, but still firm to the bite, about 7-10 minutes. Drain in a fine mesh sieve.
In a large bowl, toss the couscous with the remaining 2 tablespoons olive oil, remaining lemon juice, zest, salt and pepper. Let cool to room temperature, then add fresh herbs, cranberries and almonds. Toss to combine. Makes 10 servings (3/4 cup each).
Recipe adapted from Giada De Laurentiis
Using the Weight Watcher’s Recipe Builder, I calculated each serving to be 6 WWpts+.