CALI FRESH COUS COUS SALAD
2 1/2 cups Israeli Cous Cous (also known as pearl cous cous)
3 cups vegetable stock
2 garlic cloves minced
Zest of 3 limes, juice as well
Zest of 1 orange, juice as well
1/4 cup extra virgin olive oil
1/2 cup dried cranberries
1/2 cup sliced almonds, toasted
1/4 cup feta cheese
3 tablespoons fresh basil chopped
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
In a medium sized saucepan place 2 tablespoons of olive oil and heat to medium high heat. Add the garlic and saute for 1 minute. Pour in the vegetable stock and bring to a boil. Pour in the cous cous and stir. Place lid on pot and reduce to a simmer. Stir occasionally and cook covered for 8 minutes. Remove from heat and place in a large bowl. Allow to cool completely.
While cous cous is cooling make the sauce. In a small bowl whisk together the lime and orange juice. Slowly pour in the olive oil whisking together till immulsified. Add salt and pepper, zest and chopped basil.
To make the salad: Toss together the cous cous, cranberries, almonds, feta cheese and dressing. Allow to sit an hour and serve!