Photo: c. foodblogchef 2019
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ISRAELI COUSCOUS WITH APPLES, CRANBERRIES, ALMONDS AND HERBS
Serves 4-6
Ingredients:
Couscous:
1 tablespoon olive oil
1c. Israeli couscous (or barley or orzo)
2+c. low-sodium chicken broth
2 tablespoons chopped fresh flat-leaf parsley
¾ teaspoon chopped fresh rosemary leaves
½ teaspoon chopped fresh thyme leaves
½ medium green apple, diced
1/2 cup dried cranberries
1/4 cup slivered almonds, toasted, see Cook's Note
Vinaigrette:
2 tablespoons apple cider vinegar
1.5 tablespoons maple syrup
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2-3 tablespoons olive oil
Preparation:
For the couscous:
1. 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.
2. Add the chicken broth and bring to a boil. Simmer for 10 to 12 minutes stirring occasionally until the liquid has evaporated. When done, the couscous should be tender and slightly chewy, not crunchy. If you need to add more chicken broth to finish cooking the couscous, add 1/2 cup chicken broth at a time and cook until the couscous is tender.
3. Transfer the cooked couscous to a large bowl and set aside to cool.
4. Once the couscous has cooled a bit, add the parsley, rosemary, thyme, apple, and dried cranberries and mix gently.
For the vinaigrette:
1. In a small bowl, combine the vinegar, maple syrup, salt, and pepper.
2. Whisk in the olive oil until smooth and emulsified.
3. Pour the vinaigrette over the couscous and toss to coat evenly.
4. Mix in the toasted almonds just before serving.
Cook's Note: To toast the almonds, preheat the oven or toaster oven to 350 degrees F. Arrange the almonds in a single layer on a baking sheet. Bake for about 5 minutes or until golden brown. Monitor carefully to avoid burning. Cool completely before using.