Couscous With Apples, Cranberries and Herbs |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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From Giada De Laurentiis. Barley or orzo may be used in place of the Israeli couscous, which is a larger grain. If using orzo rinse quickly after cooking to remove residual starch. Ingredients:
2 tablespoons olive oil |
2 cups israeli couscous (or barley or orzo) |
4 cups low sodium chicken broth |
1/4 cup fresh flat-leaf parsley, chopped |
1 1/2 tablespoons fresh rosemary leaves, chopped |
1 teaspoon fresh thyme leave, chopped |
1 medium green apple, diced |
1 cup dried cranberries |
1/2 cup slivered almonds, toasted |
1/4 cup apple cider vinegar |
2 -3 tablespoons maple syrup |
1/2-1 teaspoon kosher salt |
1/2 teaspoon fresh ground black pepper |
1/4 cup olive oil (i recommend about 2 tbs less) |
Directions:
1. 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.
2. 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; set aside to cool. Add the parsley, rosemary, thyme, apple, dried cranberries and almonds.
3. While couscous is cooking, prepare 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; toss to coat evenly.
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