The whole grain Israeli couscous is the healthier option, but if your family isn't ready to go there yet you can use half white couscous and half whole grain.
3 tablespoons high heat oil (walnut, avocado, almond, expeller pressed sunflower oil)
1/4 cup extra-virgin olive oil
2 cloves garlic, minced
1 (1-pound) box Israeli whole wheat couscous (I get it at Amazon.com.)
3 cups vegetable or chicken stock
2 lemons, juiced
1 lemon, zested
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
1/4-1/2 cup slivered almonds, toasted
In a medium saucepan, warm 3 tablespoons of the walnut 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 stock, and the juice of 1 lemon, and bring to a boil. Reduce the heat and simmer, covered, until the couscous is tender, but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
Drain the couscous. In a large bowl, toss the cooked couscous with the olive oil, remaining lemon juice, zest, salt, and pepper and let cool.
Once the couscous is room temperature, add the fresh herbs, dried cranberries, and almonds. Toss to combine and serve.
Adapted from a recipe by a friend, Duane Muller