Mediterranean Salad

Name: Mediterranean Salad
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 710 milliliters chicken stock; 59 milliliters dried cranberries; 237 milliliters chopped fresh basil leaves; 118 milliliters chopped fresh mint leaves; 2 cloves garlic, minced; 454 grams box Israeli couscous (or any small pasta); 2 lemons, juiced; 1 lemon, zested; 3 Tbsps extra-virgin olive oil, plus 1/4 cup; 1 teaspoons salt; 59 milliliters slivered almonds, toasted

Mediterranean Salad

If you want to add more dairy free and lacto ovo vegetarian recipes to your recipe box, Mediterranean Salad might be a recipe you should try. One serving contains 439 calories, 14g of protein, and 11g of fat. This recipe serves 6. This recipe covers 12% of your daily requirements of vitamins and minerals. It works best as a main course, and is done in about 1 hour. A mixture of basil leaves, olive oil, garlic, and a handful of other ingredients are all it takes to make this recipe so flavorful. Users who liked this recipe also liked Mediterranean Salad, Mediterranean Salad, and Mediterranean Salad.

Instructions

Watch how to make this recipe.

In a medium saucepan, warm 3 tablespoons of the olive oil over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the garlic and cook for 1 minute.

Ingredients you will need

Garlic

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.

Ingredients you will need

Couscous

Juice

Lemon

Stock

Drain the couscous.

Ingredients you will need

Couscous

In a large bowl, toss the cooked couscous with the remaining olive oil, remaining lemon juice, zest, salt, and pepper and let cool.

Ingredients you will need

Cooked Couscous

Lemon Juice

Olive Oil

Pepper

Salt

Equipment you will use

Bowl

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

Ingredients you will need

Dried Cranberries

Fresh Herbs

Couscous

Almonds

Equipment

Sauce Pan

Bowl

Ingredients

Servings:

1teaspoons

freshly ground black pepper 710milliliters

chicken stock 59milliliters

dried cranberries 237milliliters

chopped fresh basil leaves 118milliliters

chopped fresh mint leaves 2cloves

garlic, minced 454grams

box Israeli couscous (or any small pasta)2

lemons, juiced 1

lemon, zested 3Tbsps

extra-virgin olive oil, plus 1/4 cup 1teaspoons

salt 59milliliters

slivered almonds, toasted

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Salad can be paired with Chardonnay, Sauvignon Blanc, and Gruener Veltliner. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The The Calling Sullivan Vineyard Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 44 dollars per bottle.

The Calling Sullivan Vineyard Chardonnay

Beautiful concentrated ripe fruit and notes of creme brulee on the nose lead to a full palate of apple butter, ripe melon and hazelnut with integrated oak and a long persistent finish.