Israeli Couscous with Apples, Cranberries and Herbs

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I made this the other night and everyone LOVED it! I had to substitute the dried cranberries for mixed berries (cherries, strawberries and blueberries, a red pink lady apple for the green apple and balsamic vinegar for the apple cider vinegar. Everything still tasted delicious! I am definitely will be making this again.

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I read the reviews before I made this and so the only changes I made were to add less salt and added a little more maple syrup. MISTAKE! I'm not a syrup lover, I'll admit, but I enjoy it with my waffles or pancakes. However, this apparently does not extend to couscous. I think with a different dressing, the couscous would have been better. I also think it was much better warm than cold. I'll try a similar method of preparing the couscous, but this time I'll keep it warm and leave out the syrup!

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All the right flavors coming through, I call it fresh and clean tasting. We enjoyed it and I will make it again and again! ! I did however cut way back on the salt and upped the olive oil a little as i found the ACV a little too overpowering for our tastes as well as my guests.

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will now be a staple for me and and my family. so delicious!

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i would just tone down the salt for the dressing a tablespoon of salt was a little to much prob maybe a 1/4 or that would of been perfect but a great dish

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Very delicious!! just added more vinaigrette to refresh the next day.

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I made this last night for my boyfriend and friend and we all agreed it was a hit! It is the perfect side dish to most meals. Although there are a lot of ingredients, it is quite fast to make. I bought all the ingredients and now I have found Israeli couscous is far better than regular couscous. Also, the fresh herbs brought out the flavor of rest of the ingredients. I will definitely make this dish again!

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This recipe was excellent--very different but so simple. And it was perfect for a holiday party. I had many requests for the recipe. My only question is about the salt--isn't an entire tablespoon of salt way too much? I made it a teaspoon.

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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.

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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.