Israeli Couscous with Apples, Cranberries and Herbs
Prep Time: 15 min
Cook Time: 20 min
Ingredients:
| 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 |
| FOR DRESSING: | |
| 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 |
Directions:
Directions
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.
Source: foodnetwork.com
