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Israeli Couscous with Apples, Cranberries and Herbs Recipe

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This recipe for Israeli Couscous with Apples, Cranberries and Herbs is from The CANZONE Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Couscous:
• 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

Vinaigrette:
• 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:
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.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
15 min.

 

 

 

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