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.
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.
- posted 6 years ago