My herb garden is growing like crazy! My mint and parsley grow at least three new sprigs a day so I am constantly looking for recipes to incorporate my fresh herbs. This recipe fits the bill....it includes mint and basil and is so simple and a perfect side dish to fresh fish or grilled chicken. Jordan absolutely loves this salad and we probably have it every couple of weeks.

I have never been a fan of traditional, yellow North African couscous because of its grainy, mealy texture but I absolutely love Israeli couscous which is bigger and a tad bit more chewy. These tiny pearls of semolina, coarsely ground hard wheat, absorb so much flavor and cook up in just a few minutes. This dish is is so fresh and springy and a perfect way to use up those herbs.

Mediterranean Salad

• 3 tablespoons extra-virgin olive oil, plus 1/4 cup
• 2 cloves garlic, minced
• 1 (1-pound) box Israeli couscous (you can find this in the legumes and rice aisle)
• 3 cups chicken stock, preferably homemade
• 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 cup slivered almonds, toasted

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. (if you do not let it cool then the herbs will darken and wilt)

Once the couscous is room temperature, add the fresh herbs, dried cranberries, and almonds. Toss to combine and serve.

ENJOY!!