Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 2 cups Israeli couscous (or barley or orzo )

  3. 4 cups low-sodium chicken broth

  4. 1/4 cup chopped fresh flat-leaf parsley

  5. 1 1/2 tablespoons chopped fresh rosemary leaves

  6. 1 teaspoon chopped fresh thyme leaves

  7. 1 medium green apple, diced

  8. 1 cup dried cranberries

  9. 1/2 cup slivered almonds, toasted, see Cook's Note

  10. 1/4 cup apple cider vinegar

  11. 2 tablespoons maple syrup

  12. 1 tablespoon kosher salt

  13. 1/2 teaspoon freshly ground black pepper

  14. 1/4 cup olive oil

Instructions Jump to Ingredients ↑

  1. 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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