North African Salad
Serve this delicious couscous salad—seasoned with fresh lemon, herbs, dates and nuts—as a part of a healthy Mediterranean meal. Tip: Other tiny pastas, such as ziti, may be substituted for the couscous.
3 tablespoons extra-virgin olive oil, plus 1/4 cup
2 to 3 cloves garlic, crushed and minced
1 pound box Israeli couscous (or any tiny pasta such as ziti)
3 cups chicken stock
2 lemons, juiced
1 lemon, zested
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 cup chopped fresh basil leaves
1/2 cup chopped fresh mint leaves
1/3 cup finely chopped Italian parsley
1/3 cup dried chopped dates
1/4 cup slivered almonds or pistachios, toasted
- In a medium saucepan, warm 3 tablespoons of the olive oil over medium heat. Add the garlic and sauté for one minute.
- Add the couscous and toast until lightly browned, stirring often, about 5 minutes.
- Carefully add the stock, and the juice of 1 lemon and bring to a boil. Reduce heat and simmer, covered, until the couscous is tender, but still firm or al dente, stirring occasionally, about 7 to 9 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. Once the couscous is room temperature, add the fresh herbs, dried dates and almonds/pistachios. Toss well and serve.
Makes 6 to 8 servings.
Recipe provided by National Heart, Lung and Blood Institute via Brandpoint Content; Copyright 1996-2014.