Israeli Couscous with Apples, Cranberries and Herbs

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Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of Israeli Couscous with Apples, Cranberries and Herbs calories by ingredient
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Number of Servings: 10



    * 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


    * 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



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.

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