Couscous With Apples, Cranberries and Herbs
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.
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INGREDIENTS
Nutrition- 2tablespoons olive oil
- 2
- 4
- 1⁄4
- 1 1⁄2
- 1
- 1
- 1
- 1⁄2cup slivered almonds, toasted
Vinaigrette
- 1⁄4
- 2 -3tablespoons maple syrup
- 1⁄2 - 1teaspoon kosher salt
- 1⁄2teaspoon fresh ground black pepper
- 1⁄4
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DIRECTIONS
- 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.
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