Israeli Couscous with Apples, Cranberries and Herbs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
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 NoteVinaigrette: * 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
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.
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.
Nutritional Info Amount Per Serving
- Calories: 263.9
- Total Fat: 10.5 g
- Cholesterol: 2.0 mg
- Sodium: 1,086.2 mg
- Total Carbs: 40.3 g
- Dietary Fiber: 3.1 g
- Protein: 5.9 g
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