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.

　　

Ingredients

4 to 6 servings

　　1/4 cup plus 3 tablespoons extra-virgin olive oil

　　2 garlic cloves, minced

　　1-pound box Israeli couscous (or any small pasta)

　　3 cups reduced-sodium chicken broth

　　Juice of 2 lemons

　　Zest of 1 lemon

　　1/2 teaspoon salt

　　1/2 teaspoon freshly ground black pepper

　　1 cup chopped fresh basil leaves

　　1/2 cup chopped fresh mint leaves

　　1/4 cup dried cranberries

　　1/4 cup slivered almonds, toasted (see page 168)

　　

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.

　　Everyday Pasta