Israeli Couscous with Apples, Cranberries and Herbs from Sarah:
2 T olive oil
2 cups Israeli couscous (or barley or orzo)
4 cups chicken broth (low sodium)
1/4 cup chopped fresh flat-leaf parsley
1 1/2 T chopped fresh rosemary leaves
1 tsp fresh thyme leaves
1 medium green apple, diced
1 cup dried cranberries
1/2 cup slivered almonds, toasted (or pine nuts)
1/4 cup apple cider vinegar
3 T maple syrup
1/2 tsp kosher salt
1/2 tsp 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 to 12 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.
*To toast the almonds, preheat the oven to 350 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.