Israeli Couscous with Apples, Cranberries and Herbs
Prep Time: 15 min
Cook Time: 20 min
|2 tablespoons||olive oil|
|2 cups||israeli couscous 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|
|1/4 cup||apple cider vinegar|
|3 tablespoons||maple syrup|
|1/2 teaspoon||kosher salt|
|1/2 teaspoon||freshly ground black pepper|
|1/4 cup||olive oil|
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.