Israeli Couscouss with Apple's, Cranberries and Herbs
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
1/4c. apple cider vinegar
2T. maple syrup
1T. Kosher salt
1/2t black pepper
1/4c. Olive oil
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.
Pairs Well With
Giada De Laurentis made this on one of her shows and I made it for my dinner club and everyone loved it.