Israeli Couscous with Apples, Cranberries and Herbs
|2 tablespoonsolive oil|
|2 cupsIsraeli couscous (or barley or orzo)|
|4 cupslow-sodium chicken broth|
|1/4 cupchopped fresh flat-leaf parsley|
|1 1/2 tablespoonschopped fresh rosemary leaves|
|1 teaspoonchopped fresh thyme leaves|
|1 mediumgreen apple; diced|
|1 cupdried cranberries|
|1/2 cupslivered almonds; toasted|
|1/4 cupapple cider vinegar|
|2 tablespoonsmaple syrup|
|1 tablespoonkosher salt|
|1/2 teaspoonfreshly ground black pepper|
|1/4 cupOlive oil|
Israeli Couscous with Apples, Cranberries and Herbs Preparation
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.
Recipe modified from Giada De Laurentiis
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