Israeli Couscous with Apples and cranberries

 

Couscous:

• 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
• 1/4 cup sunflower seeds
• 1/4 cup chopped pecans

Vinaigrette:

• 1/4 cup apple cider vinegar
• 2 tablespoons maple syrup
• 1 tablespoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup olive oil

This is Pearl couscous.....if you have never used it or tried it you should, its really good

 

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.

Chicken broth added

chicken broth absorbed with the couscous

 Add the parsley, rosemary, thyme, apple, dried cranberries, sunflower seeds and pecans.

chopped herbs

herbs added

apples and dried cranberries added

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.

all mixed and ready to eat.......this is a very yummy dish.....great for the holidays