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Categories:
vegetable oil garlic couscous vegetable Italian seasoning apples cranberries almonds apple cider vinegar maple syrup olive oil salt
Viewed: 75 - Published at: 3 years agoIngredients
- 1 tablespoon vegetable oil such as olive oil, canola oil
- 2 cloves garlic minced
- 1 cup couscous Israeli style, or normal ones
- 1 1/2 cups stock vegetable or chicken or any kind
- 1/2 tablespoon italian seasoning or to taste
- 1 each apples, granny smith diced into small chunks
- 3/4 cup cranberries, dried
- 13 cup almonds sliced and toasted
- 1 1/2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup or honey
- 1 1/2 tablespoons olive oil, extra-virgin
- 1 x salt and black pepper to taste
Method
- To cook the couscous:
- In a medium saucepan, heat the olive oil over medium-high heat until hot.
- Add the garlic, stirring constantly, and cook for about 30 seconds until very fragrant.
- Add the couscous, stirring often, and cook until slightly browned and aromatic, about 4 minutes.
- Pour in the broth and bring to a boil.
- Simmer for about 11 minutes or until the broth has been absorbed.
- Remove from the heat.
- Transfer the cooked couscous to a large bowl along with the dried herbs, apple, dried cranberries, and almonds.
- To make the vinaigrette:
- While the couscous is cooking, in a bowl, whisk together the vinegar, maple syrup and olive oil until smooth.
- Pour the vinaigrette over the couscous and gently toss until evenly coated.
- Season with salt and black pepper to taste if desired.
- It can be served as a side dish or a light yet tasty main dish.
