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Categories:
olive oil couscous chicken broth parsley rosemary thyme green apple cranberries slivered almonds vinaigrette apple cider vinegar maple syrup kosher salt fresh ground black pepper olive oil
Viewed: 68 - Published at: 2 years agoIngredients
- 2 tablespoons olive oil
- 2 cups israeli couscous (or barley or orzo)
- 4 cups low sodium chicken broth
- 1/4 cup fresh flat-leaf parsley, chopped
- 1 1/2 tablespoons fresh rosemary leaves, chopped
- 1 teaspoon fresh thyme leave, chopped
- 1 medium green apple, diced
- 1 cup dried cranberries
- 1/2 cup slivered almonds, toasted
- Vinaigrette
- 1/4 cup apple cider vinegar
- 2 -3 tablespoons maple syrup
- 1/2 - 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1/4 cup olive oil (I recommend about 2 tbs less)
Method
- 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; set aside to cool. Add the parsley, rosemary, thyme, apple, dried cranberries and almonds.
- While couscous is cooking, prepare 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; toss to coat evenly.
