Israeli Couscous with Apples, Cranberries and Herbs

Recipe courtesy Giada De Laurentiis

Show: Giada at HomeEpisode: Last Minute Menu

Rated: 5 stars out of 5Rate itRead users' reviews (29)

RECIPE
COMMENTS & REVIEWS(29)

Cook Time:
20 min
Level:
Easy
Yield:
4 to 6 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 20 min
Total:: 35 min

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Ingredients

Couscous:

2 tablespoons olive oil
2 cups Israeli couscous (or barley or orzo)
4 cups low-sodium chicken broth
1/4 cup chopped fresh flat-leaf parsley
1 1/2 tablespoons chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
1 medium green apple, diced
1 cup dried cranberries
1/2 cup slivered almonds, toasted, see Cook's Note

Vinaigrette:

1/4 cup apple cider vinegar
2 tablespoons maple syrup
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup olive oil

Directions

For the couscous: In a medium saucepan, heat the olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until slightly browned and aromatic, about 3 to 5 minutes. Add the chicken broth and bring to a boil. Simmer for 10 to12 minutes or until the liquid has evaporated. Transfer the cooked couscous to a large bowl and set aside to cool. Add the parsley, rosemary, thyme, apple, dried cranberries, and almonds.

For the vinaigrette: In a small bowl, combine the vinegar, maple syrup, salt, and pepper. Whisk in the olive oil until smooth. Pour the vinaigrette over the couscous and toss to coat evenly.

Cook's Note: To toast the almonds, preheat the oven to 350 degrees F. Arrange the almonds in a single layer on a baking sheet. Bake for 8 to 10 minutes or until golden brown. Cool completely before using.

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Comments & Reviews

recipe Israeli Couscous with Apples, Cranberries and Herbs
Linda North Branford, CT 11-15-2009
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Love This Recipe!!!
Rated: 5 stars out of 5

I couldn't find the Israeli couscous so I made it with orzo. It was great. There are so many levels of favor I can't stop... with one small bowl. My family really loved it also.Read more
recipe Israeli Couscous with Apples, Cranberries and Herbs
Kerrie Phoenix, AZ 10-23-2009
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Addictive
Rated: 5 stars out of 5

This salad is so wonderful. I think the 2 main points are to cool the couscous before mixing it with the dressing and... ingredients (I do this on a baking sheet, after I make the couscous in the rice cooker) and secondly it gets some much better with time. Make it at least the night before, I think it might even be better a few days later, when the cranberries are exploding with flavor. Iit is pretty flexible, for example I make it with regular couscous and I never seem to have fresh thyme, I only brown the couscous as much as I can in a rice cooker, I have other friends who do it with quinoa, ect ect. It does make a large quantity, enough for a dinner (4 - 6 adults) and snack size servings the rest of the week, but like I said it gets better so you won't be bored with it.Read more
recipe Israeli Couscous with Apples, Cranberries and Herbs
Elisa Byron Center, MI 10-10-2009
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Love it
Rated: 5 stars out of 5

I followed the recipe exactly and loved it. You could add the dressing a little at a time to see how much you like, but I... used it all. Everyone at my party wanted the recipe.Read more
recipe Israeli Couscous with Apples, Cranberries and Herbs
Traci Hillsboro, OR 09-29-2009
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Wonderful!
Rated: 5 stars out of 5

We made this last night and it was amazing! The flavor was wonderful. I highly recommend this recipe!
recipe Israeli Couscous with Apples, Cranberries and Herbs
alexis oakland, CA 09-20-2009
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Sooo good
Rated: 5 stars out of 5

Just had this for dinner w/ a pork tenderloin...amazing! The flavor is complex, clean, and surprisingly addictive. Do use... more maple syrup (I watched the show and she added 3 tbsp, not 2), but, other than that, super simple. Can't wait to make this for friends!Read more
recipe Israeli Couscous with Apples, Cranberries and Herbs
Anna Walnut Creek, CA 08-22-2009
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Super Good!
Rated: 5 stars out of 5

I've made this recipe 4 times and everyone has loved it. I'm always asked for the recipe. I don't alter the recipe at all.... It's key to make sure the couscous is completely cooled before adding everything to it. I make sure to make it several hours ahead so it has enough time to cool and then add everything and let it sit. It's almost better the next day when all the flavors are really combined. If you have 4-6 people you're feeding, you could 1/2 the recipe. It makes a ton. This is a keeper!Read more