Israeli Couscous with Apples, Cranberries and Herbs

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Takes a little effort to chop all the fresh herbs etc but well worth it. It was much better than I expected. I followed the recipe almost exactly except I used only half the couscous to make it more of a salad than a starch. Still plenty of couscous!

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Made this with a few alterations and it turned out great! I couldn't find unsweetened cranberries so I didn't put them in. Probably could have used golden raisins also and it would have been great. Also, I only had red wine vinegar, but it still combined well with the maple syrup. I served it with grilled shrimp marinated in thyme and shallots. It was a delicious meal! This recipe will be a staple!

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I've made this twice and it was delicious both times. A few hints, helpful I hope. Israeli couscous is not interchangeable with regular couscous. I can't find it in my supermarket (Publix, but if you have no local source, it can be ordered from Amazon with free shipping.

I didn't have fresh rosemary and thyme, so I used fresh parsley and 1 TBSP of dried Herbs de Provence. It was not as good as fresh, I'm sure, but it works in a pinch.

My only negative remark - too much salt. I cut it to 2 tsp. and it's perfect. This is a function of the saltiness of your chicken broth, so adjust accordingly. I used Swanson's (boxed low sodium variety.

Great recipe and unless you're feeding a lot of people, it yields enough for a couple of meals.

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I love this dish. I made it tonight for the second time, and I will bring it to work and eat it for lunch all week. I didn't have fresh rosemary or thyme, but the dried worked just fine. I love the fresh taste, and I hope everyone will try it.

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Last night I made this recipe with Claire Robinson's maple-candied bacon chopped up and mixed in just before serving along side Giada's sweet and spicy chicken drumettes. The two went together exceptionally well, especially with the bacon bringing out more of the maple flavor in the couscous. I treat cooking as an adventure and rarely cook the same recipe twice, but this is something I'll definitely be making many more times.

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I had a dish made with Israeli couscous at a restaurant once, but was never able to find it. Well, I finally did find it at Earthfare. Delicious recipe - used vegetable broth and cut the salt (b/c it wasn't low sodium broth and had to use dried herbs, but still excellent.

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When I saw that I could substitute barley I immediately tried it and it was really good. I would like to experiment with some other dressing to give it a little more punch.

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Wow, I just made this and it has incredible flavor. I did make some substitutions so I could make this with ingredients I had around the house. Instead of the fresh herbs I added a palmful of herbs de provence to the couscous while it was cooking and I didn't have any apples so I left that out. I used chicken stock which seemed like it gave the couscous too much chicken flavor, next time I will just stick with chicken broth. I will definitely use this recipe again and again.

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Note to those who are politically correct : just letting you know that Israeli couscous is a type of couscous. It's a thicker, pearled version- the box itself should be labeled as "Israeli couscous." When you make this recipe with the thicker Israeli version instead of the coarser Mediterranean couscous it's very tasty. I personally prefer the thicker myself. Great recipe Giada!

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I know what you mean, We can't get that other couscous so I am going to try using the far east, and since you add it to boiling liquid i will boil the broth first and use the amount of broth the package calls, since it only sits for 5 mins after that and I'll then follow the rest of the receipe. It sounds good. I love trying new cousous receipes, by itself it is plain dry, but I have kicked it up many ways and love it that way. So here's to a new experience. I know it will be good cause it has good ingredients. Wish me luck!