Name: Israeli Couscous with Apples, Cranberries and Herbs
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 to 6 servings
Cuisine: middle-eastern
Ingredients: 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; 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

Watch how to make this recipe.

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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