Israeli Couscous with Apples and Almonds Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Couscous
2 cups Israeli couscous
2 tablespoons olive oil
4 cups low-sodium chicken broth
1 tablespoons freshly chopped tarragon
1 1/2 tablespoons chopped fresh Rosemary leaves
1/4 cup fresh parsley
1 cup dried cranberries
1/2 cup slivered or sliced almonds (toasted)
1 medium apple (I like Granny Smith), chopped
Vinaigrette:
1/4 cup apple cider vinegar
3 tablespoons real maple syrup
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 cup good olive oil
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Directions: |
Directions:Saute couscous in olive oil in a large saucepan until fragrant and slightly tinged brown (about 5 minutes). Add chicken broth to pot and bring to a boil. Reduce heat and simmer for 10-15 minutes until broth is mostly absorbed.
Pour couscous into serving bowl. Mix in cranberries, toasted almonds, chopped Granny Smith apple, and herbs and mix well.
Make vinaigrette by putting all ingredients into a screw-top jar and then shake well to combine. Pour vinaigrette over couscous mixture and stir to break up clumps of couscous. Serve at room temperature or cold.. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:30-40 minutes |
Personal
Notes: |
Personal
Notes: I didn't discover Israeli couscous until I was 68 years old. I love this recipe for large family gatherings, especially in the summer.
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