This is a super easy and tasty side dish. You can change it up by adding whatever you like. I used a combination of dried cranberries and cherries in this one cause I only had a little of each left in the pantry. The pine nuts need to be lightly toasted, which means just heat a non-stick skillet to about medium heat and add the nuts. Stir them around and remove when they start looking toasted, not burned! They are easy to burn so don't leave them alone.
1 cup couscous (I use whole wheat)
1-1/2 cups chicken or vegetable stock*
3 T. olive oil (divided)
2 cloves garlic, minced
Zest from one lemon
3 lemons, juiced
½ cup dried cranberries, roughly chopped
¼-½ cup pine nuts, lightly toasted
½ cup fresh basil, chopped
¼ cup fresh mint, chopped
Heat about 1 T. olive oil in a skillet and add the couscous. Cook, stirring frequently, until lightly toasted (about 5-6 minutes). Add the minced garlic about 30 seconds before the couscous is done.
In a sauce pan, bring broth and juice of two lemons to a boil. Add toasted couscous and garlic to broth mixture, cover, and remove from heat. Let stand five minutes and then uncover and fluff with a fork.
Put couscous in a bowl and add remaining lemon juice, zest, and 2 T. olive oil. Season with salt if necessary. Allow to cool, fluffing occasionally with a fork.
Add cranberries, nuts, and fresh herbs when couscous has cooled. Best served cold but can be serve at room temperature.
*I use water and 1 t. Better Than Bouillon
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