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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|Serving Size: 1 Serving (200g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 72 (53%)|
|Amt Per Serving||% DV|
|Total Fat 8g||11 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 0mg||0 %|
|Sodium 977mg||34 %|
|Potassium 235mg||6 %|
|Total Carbohydrate 13.2g||4 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 11.3g|
|Protein 4.2g||6 %|
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Calories per serving: 135
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