Couscous is technically a pasta made from semolina, though many people consider it a grain. In southern Italy it is used often, a lasting memento of the Arabs that invaded Sicily in the ninth century. I particularly appreciate the way it cooks so quickly. This is a perfect side dish for large-scale entertaining because it doubles or even triples beautifully.
Recipe information
Yield
4 to 6 servings
Ingredients
Preparation
Step 1
In a medium saucepan, warm the 3 tablespoons of 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 broth and the juice of 1 lemon and bring to a boil. Reduce the heat and simmer, covered, until the couscous is tender, stirring occasionally, 10 to 12 minutes. Drain the couscous.
Step 2
In a large bowl, toss the cooked couscous with the remaining 1/4 cup of olive oil, the remaining lemon juice, the zest, salt, and pepper and let cool.
Step 3
Once the couscous has cooled to room temperature, add the fresh herbs, dried cranberries, and almonds. Toss to combine.
