When Grammie Lambie, my mother, turned 80, my family celebrated by renting a house in Cambria. We spent our days hanging out, reading, walking on the beach, visiting Hearst Castle, and cooking. My three sisters and I all volunteered to cook one dinner each, and one of the best dishes that was made came from Lorelei, which was a delicious couscous salad. 

The Mediterranean couscous salad, inspired by Sicily, combines lemon, fresh mint, almonds, and cranberries to add a burst of bright flavor and texture to any party. Whenever I have made this recipe, it gets rave reviews. 

Giada De Laurentiis – Serves 6

Directions

• 1 T Extra-virgin olive oil, plus 1/4 cup
• 2 Cloves garlic, minced
• 1 box Israeli couscous (1 lb.)
• 3 C Chicken or vegetable stock
• 1 Lemon, zested
• 2 Lemons, juiced
• ½ t Salt
• ½ t Freshly ground black pepper
• 1 C Chopped fresh basil leaves
• ½ C Chopped fresh mint leaves
• ½ C Dried cranberries
• ¼ C Slivered almonds, toasted

Directions

• In a medium saucepan, warm one tablespoon 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, 
• Add Zest, salt, and pepper, then let cool.
• Once the couscous is at room temperature, add the fresh herbs, apricots, dried cranberries, and almonds. 
• Toss to combine and serve.