Mediterranean Couscous Salad

This salad is bursting with fresh herbs that scream "SUMMER!" I've mentioned before that I'm a terrible gardener, but I manage to keep a little pot of herbs alive on my back porch. My mint and basil plants are growing like gangbusters; this is the perfect way to keep my crop at bay.

If you've never had Israeli couscous, it's high time you give it a try. The little pearls of pasta are larger and a little bit chewier than regular old couscous. It's different and fun and brings some pizzazz to the dinner table. And who doesn't want more pizzazz at the table?

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Mediterranean Couscous Salad
Adapted from The Food Network
Serves lots!

5 tablespoons olive oil, divided
2 cloves garlic, peeled and minced
1 pound Israeli couscous
3 cups chicken (or vegetable) broth
2 lemons, divided
Salt and pepper
1 cup chopped basil
1/2 cup chopped mint
1/3 cup dried cranberries
1/3 cup slivered almonds, toasted

Heat 2 tablespoons oil in a saucepan over medium. Add garlic and cook until fragrant, about 30 seconds. Stir in couscous and cook until toasted and lightly browned, stirring frequently, about 5 minutes. Add broth and juice from one lemon and bring to a boil. Reduce heat, cover, and simmer until the couscous is tender, about 8 minutes, stirring occasionally. Drain any remaining liquid. (There might not be much excess.)

In a large bowl, toss the cooked couscous with remaining 3 tablespoons olive oil, zest and juice of the remaining lemon, and salt and pepper to taste. Let cool to room temperature then stir in fresh herbs, cranberries, and almonds.