Israeli Couscous with Apple's, Cranberries and Herbs


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Serves 4 to 6 | Prep Time 15 minutes | Cook Time 20 minutes

Why I Love This Recipe

Giada De Laurentis made this on one of her shows and I made it for my dinner club and everyone loved it.


Ingredients You'll Need

2T. Olive oil for cooking the couscous
2c. Israeli Couscous (or barley or orzo)
4c. Low sodium chicken broth
1/4c. chopped fresh flat-leaf parsley
1 1/2 T. Chopped fresh rosemary leaves
1 medium green apple, diced
1c. dried cranberries
1/2c. Slivered almonds, toasted ( place almonds in a single layer on a cookie sheet. Bake in preheated 350F oven for 8 to 10 minutes or golden brown. Cool completely before using.)
1t. Chopped fresh thyme leaves

Vinaigrette:
1/4c. apple cider vinegar
2T. maple syrup
1T. Kosher salt
1/2t black pepper
1/4c. Olive oil


Directions

For the couscous: In a medium sauce pan, heat the olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until slightly brown and aromatic., about 3 to 5 minutes. Add the chicken broth and bring to a boil. Then simmer for 10 to 12 minutes, or until the liquid has evaporated. Transfer the cooked couscous to a large bowl and set aside to cool. Add the rosemary, parsley,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 vinaigrette over the couscous and coat evenly. Serve along with a sandwich. Very refreshing and light.


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