I called the Mrs. and started rattling off recipe titles getting a yes or no on what sounded good.  We paired down the recipes until we came to the two she seemed the most enthusiastic about.  She ended up choosing this recipe over another which I will save for another day.

After cooking the dish, she looks at me and said, "This is a side dish."  To which I responded, "Yes, it is."  Fortunately, we always eat salad for dinner so we had our side dish as a mini entrée and then followed it with salad.

This is delicious and I might try adding chicken to it next time to turn it into an actual meal.  I think I'm heading to the kitchen right now to get a spoonful.  BRB.  I'm back.  I lied, it was like three or four spoonfuls.  YUM.

Mediterranean Salad

- one pound of uncooked couscous
- three garlic cloves, chopped
- two cans of low-sodium chicken broth
- two lemons, juiced
- zest from one lemon
- 1/4 tsp ground black pepper
- one tbsp dried basil
- 1/4 cup of golden raisins
- 1/4 cup of slivered almonds
- three tbsp olive oil
- 1/4 cup of olive oil

Warm three tbsp olive oil in a large saucepan over medium heat.  Add garlic and cook for one minute.  Add couscous and cook for 5 minutes until lightly browned while frequently stirring.  Add chicken broth and lemon juice, bring to a boil, reduce heat and simmer covered for 8 minutes.

Transfer couscous to a large bowl.  Add 1/4 cup of olive oil, lemon zest, pepper, basil, raisins, and almonds.  Thoroughly combine.

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