israeli couscous with apples cranberries and herbs.

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Israeli Couscous with Apples, Cranberries and Herbs from Sarah:

Couscous:

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)

Vinaigrette:

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.