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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 506.7
  • Total Fat: 19.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 388.7 mg
  • Total Carbs: 80.2 g
  • Dietary Fiber: 4.4 g
  • Protein: 9.1 g

View full nutritional breakdown of Couscous with Apples, Cranberries and Herbs calories by ingredient
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Couscous with Apples, Cranberries and Herbs

Submitted by: 60SIXTY

Introduction

Recipe courtesy Giada De Laurentiis; food network
recipe calculated without chicken broth as I use sodium free, homemade broth. Also reduced the amount of Kosher Salt by 1 teaspoon from original recipe.
Recipe courtesy Giada De Laurentiis; food network
recipe calculated without chicken broth as I use sodium free, homemade broth. Also reduced the amount of Kosher Salt by 1 teaspoon from original recipe.

Number of Servings: 6

Ingredients

    Couscous:
    * 2 tablespoons olive oil
    * 2 cups Israeli couscous (or barley or orzo)
    * 4 cups homemade 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
    * 2 tsp. kosher salt
    * 1/2 teaspoon freshly ground black pepper
    * 1/4 cup olive oil

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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: 6

Recipe submitted by SparkPeople user 60SIXTY.






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Member Ratings For This Recipe

  • I made this recipe last night and was surprised how good it was! Even hubby liked it!
    I omitted the rosemary since I did not want that strong of flavor. I also slightly reduced the amount of vinegar in the vinaigrette. Good idea reducing the salt in the dressing as well. Thanks for submitting!! - 6/16/11

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