Prep 20 mins
Cook 20 mins
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.
- 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)
- 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; set aside to cool. Add the parsley, rosemary, thyme, apple, dried cranberries and almonds.
- 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.
GailAnn, this was truly delicious! I subbed honey for the maple syrup, otherwise made as directed. I'll be making this again! Thanks for posting! Made for I RECCOMEND, 2012
I useed pearl couscous which from google searches is similar. I did have to replace half the dried cranberries with sultanas but otherw9se made as per recipe for a 2 serves but found that was plenty for 3 of us and a serve still left over. Thank you gailanng, made for Everyday A Holiday.
This speaks SUMMER to me! So lovely & light with all the fresh herbs. I'm not even gonna wait for the family to try it, this ROCKS! The Israeli couscous did not absorb all the liquid so I drained it &then decided to rinse it to cool off quickly. It still had a great flavor imparted from the chicken broth. Like Pammyowl I used honey (personal preference). I used Pink Lady apples, although I'll bet the tartness of a granny smith apples would complement the sweetness of the craisins & honey. I did not toast the sliced almonds . Serving with grilled chicken.