Israeli Couscous with Apples and Rosemary

Israeli Couscous with Apples, Cranberries and Herbs Adapted from Giada De Laurentiis


  • 2 tbsp olive oil
  • 2 cups israeli couscous or barley, or orzo
  • 4 cups low sodium chicken broth
  • 1/4 cup parsley, chopped and fresh
  • 1 1/2 tbsp rosemary leaves, chopped and fresh
  • 1 tsp thyme leaves, chopped and fresh
  • 1 apple, sliced
  • 1 cup dried cranberries
  • 1/2 cup slivered almonds, toasted
  • 1/4 cup apple cider vinegar
  • 2 tbsp honey
  • 1 tbsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 cup olive oil


  1. For the couscous: In a medium saucepan, heat the olive oil on medium-high heat.

  2. Add the couscous and cook, stirring occasionally until slightly browned and aromatic, about 3 to 5 minutes.

  3. Add the chicken broth and bring to a boil. Simmer for 10 to12 minutes or until the liquid has evaporated.

  4. Transfer the cooked couscous to a large bowl and set aside to cool. Add the parsley, rosemary, thyme, apple, dried cranberries, and almonds.

  5. 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.

  6. Cook’s Note: I make the couscous ahead and allow it to cool to room temperature before adding other ingredients.

  7. 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 5 to 7 minutes or until golden brown. Cool completely before using.