Israeli Couscous with Apples, Cranberries and Herbs Adapted from Giada De Laurentiis
2cupsisraeli couscousor barley, or orzo
4cupslow sodium chicken broth
1/4cupparsley, chopped and fresh
1 1/2tbsprosemary leaves, chopped and fresh
1tspthyme leaves, chopped and fresh
1/2cupslivered almonds, toasted
1/4cupapple cider vinegar
1/2tspfreshly ground black pepper
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: I make the couscous ahead and allow it to cool to room temperature before adding other ingredients.
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.