Food Network Scholar: Mediterranean Salad

Television Feasts

I am a home cook who backyard gardens and has a serious closet addiction to the Food Network. I envision visiting the world in my own kitchen.

From Julia to Giada, I am a bi-product of the quirky world of anything food television. At age 10 I wanted to lunch with Julia; at 12 I thought sitting at Graham Kerr's table would be bliss; in college I was a diligent voyeur student of Jeff Smith's; and as a newlywed I envisioned myself being Martha. Then the sky opened up and violin music played in the background when I discovered an entire family of food shows on the blossoming food network. Twenty years later I am still a home chef with a backyard garden, yet in my head I am a trained chef who has eaten her way around the world, tasted all things exotic, competed in many challenges, judged the best of the best, and have a circle of friends which includes Emeril, Bobby, Rachael and more. I like to learn and challenge myself simply for the pleasure of all things food. I am a student of the University of Food Network and my textbooks, exams and extra-curricular activities all stem from channel 39.

Thursday, July 3, 2014

Mediterranean Salad

I usually have the pleasure of cooking for my kids on Mondays (thus I refer to it as M & M {mary and matt} Monday; gotta figure out how to get Ben in that acronym), but I had a switch in schedule this week. I enjoyed a morning with my daughter and grandson; and of course could not resist bringing their dinner with me! This salad is light, fresh and great for hot summer days. It is elegant enough to serve guests and rustic enough to package for a picnic. Most of us think of pasta salad using a larger choice of pasta such as elbow; however the couscous is tasty and holds the flavors well that you add to it. This is a low fat, high energy salad. The nuts give crunch, the lemon some bite, the cranberries a sweet surprise and the basil and mint make this simple dish taste gourmet. Another Giada De Laurentiis recipe that I have kept for the future!

Mediterranean Salad
printable recipe

3 T. extra virgin olive oil, plus 1/4 c.
2 garlic cloves, minced
1 (1 lb.) box of Israeli couscous, or any small pasta
3 c. chicken stock
2 lemons, juiced
1 lemon, zested
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 c. chopped fresh basil leaves
1/2 c. chopped fresh mint leaves
1/4 c. dried cranberries
1/4 c. slivered almonds, toasted

In a medium saucepan warm 3 T. oil over medium heat. Add the garlic and cook for 1 minute. Add the couscous and cook until well tasted and lightly browned, stirring often, about 5 minutes.

Carefully add the chicken stock and the juice of 1 lemon. Brig to a boil. Reduce heat and simmer, covered, until the couscous is tender, but still firm to the bite, stirring occasionally, about 8 minutes.