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 Ingredients
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 Vinaigrette: 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 oilDirections 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.