This salad from GDeLaurentiis is light, refreshing, and healthy!
1/2 cup chopped fresh mint leaves1. Warm 3 tablespoons of the olive oil over medium heat in a medium saucepan, add the garlic, and cook for 1 minute. Add the couscous, stir and cook until lightly toasted and slightly browned, stirring often, about 5 minutes. Carefully incorporate the vegetable stock and the juice of 1 lemon, and bring it to a rolling boil. Reduce the heat, cover, and simmer until the couscous is slightly tender, stirring occasionally for 8 to 10 minutes. Drain.
2. In a large bowl, combine the cooked couscous with the remaining olive oil, salt, remaining lemon juice, zest, and pepper and allow to cool. 3. When the couscous is room temperature, add the herbs, almonds, and dried cranberries. Toss to combine and serve.: 449 Calories, 11g Fat, 73g Carbohydrates, 14g Protein, 375mg Sodium, 6g Fiber, 7g Sugar, 4mg Cholesterol
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