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