Basil Cranberry Cous Cous
1 c Dried Cous Cous (Quina can also be substituted)
¼ c Fresh Mint chopped finely
¼ c Fresh Basil chopped finely
¼ c Sliced Almonds
¼ c Dried Cranberries
2 tbspn olive oil
1 tspn salt
1 tspn pepper
juice from 1 small lemon
Cook cous cous according to package directions. Mix cous cous, mint, basil, almonds, and cranberries together with a fork. In a separate bowl, whisk olive oil, lemon juice, salt, and pepper. Serve immediately, or refrigerate and serve cold for a refreshing summer salad!
Serves 2-4