Israeli Couscous with Apples, Cranberries and Herbs

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

Ingredients:

2 tablespoon(s) olive oil

2 cup(s) israeli couscous or orzo

4 cup(s) low sodium chicken broth

1/4 cup(s) fresh flat leaf parsley chopped

1 1/2 tablespoon(s) fresh rosemary leaves chopped

1 teaspoon(s) fresh tyme leaaves chopped

1 green apple diced

1 cup(s) dried cranberries

1/2 cup(s) slivered almonds toasted

1/4 cup(s) apple cider vinegar

2 tablespoon(s) maple syrup

1 tablespoon(s) kosher salt

1/2 teaspoon(s) fresh ground black pepper

1/4 cup(s) olive oil

Directions:

1. For the couscous. In a medium saucepan, heat the oil on med high heat. Add the couscous and cook,stirring occasionally until slightly browned and aromatic about 3-5 min. Add the broth and bring to boil. Simmer for 10-15 min til liquid has evaporated. Transfer the ooked couscous to a large bowl and set aside to cool. Add the rest of ingredients.
2. For the vinaigrette: In a small bowl, combine the vinegar, maple syrup, salt and pepper. Whish in the olive oil until smooth. Pour the vinaigrette over the couscous and toss to coat evenly.
3. Cook's note. To toast the almonds, preheat oven to 350 degrees. Arrange almonds in single layer on baking sheet. Bake for 8 - 10 min til bolden brown Cool.

By RecipeOfHealth.com