Try this Israeli Couscous with Apples, Cranberries & Herbs recipe, or contribute your own.
Suggest a better descriptionDirections
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 to 12 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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Serving Size: 1 Serving (874g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 954 | ||
Calories from Fat: 493 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 54.8g | 73 % | |
Saturated Fat 7g | 35 % | |
Monounsaturated Fat 34.7g | ||
Polyunsanturated Fat 10.6g | ||
Cholesterol 6.4mg | 2 % | |
Sodium 4617.9mg | 159 % | |
Potassium 1683.9mg | 44 % | |
Total Carbohydrate 83.8g | 25 % | |
Dietary Fiber 11.5g | 46 % | |
Sugars, other 72.3g | ||
Protein 40.4g | 58 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 954
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