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.
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.
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.
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.