Israeli Couscous with Apples and Herbs

Israeli Couscous with Apples and Herbs
Israeli Couscous with Apples and Herbs

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

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 Note

  • Vinaigrette:

  • 1/4

    cup apple cider vinegar (or white wine)

  • 2

    tablespoons maple syrup/agave sweetener

  • 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.

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