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What I like about this recipe is that you could also use rice or  
quinoua.You can also use another dry  fruit. Just make sure that if you  
use something else they don't have sulfites, especially apricots. I used  
walnuts but pine nuts would work. I Made up half the amount of coucous  
and broth but kept the herbs the same. it was enough for 2 nights. If I  
made the full amount I'd use more herbs.

Israeli coucous
2 tablespoons olive oil
2 cups Israeli couscous (or barley or orzo)
4 cups low-sodium chicken broth
1/4 cup chopped fresh flat-leaf parsley
1 1/2 tablespoons chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
1 medium green apple, diced
1 cup dried cranberries
1/2 cup slivered almonds, toasted, see Cook's Note
1/4 cup apple cider vinegar
3 tablespoons maple syrup
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup olive oil

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.

Re: coucous
On 10/24/2013 10:59 AM, Juno wrote:
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Oops,posted in the wrong place. It is a good recipe though

Re: coucous
Juno wrote:
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Quoted text here. Click to load it

When I saw the Subject I did wonder what/how you sewed with  


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