Couscous With Apples Chives Food

ISRAELI COUSCOUS WITH APPLES, CRANBERRIES AND HERBS

Israeli Couscous with Apples, Cranberries and Herbs image

Provided by Giada De Laurentiis

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
2 cups Israeli couscous (or barley or orzo)
4 cups low-sodium chicken broth
1/4 cup chopped fresh flat-leaf parsley
1 1/2 tablespoons chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
1 medium green apple, diced
1 cup dried cranberries
1/2 cup slivered almonds, toasted, see Cook's Note
1/4 cup apple cider vinegar
2 tablespoons maple syrup
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup olive oil

Steps:

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 to12 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.

COUSCOUS WITH FENNEL AND PINENUTS

Couscous with Fennel and Pinenuts image

Quick, easy and delicious. Serve it as a side dish or a vegetarian main dish by using vegetable broth.

Categories Side Dish Quick and Easy Quick and Easy

Time 15m

Yield 6

Number Of Ingredients 16

Ingredients

butter
fennel bulb
fennel seeds
chicken broth, low salt
water
couscous
pine nuts
chives
butter
fennel bulb
fennel seeds
chicken broth, low salt
water
couscous
pine nuts
chives

Steps:

Melt butter in large saucepan over medium heat. Add fennel cubes and fennel seeds; sprinkle with salt and pepper. Sauté until fennel cubes are almost tender, about 5 minutes. Add broth and 1 cup water; bring to boil. Stir in couscous. Remove from heat; cover and let stand until liquid is absorbed, about 10 minutes. Fluff with fork; stir in nuts and chives. Season with salt and pepper.

Nutrition Facts :

GRILLED CHICKEN & APPLES WITH COUSCOUS

Grilled Chicken & Apples with Couscous image

Provided by Lori Yates

Categories Dairy Free

Number Of Ingredients 10

Ingredients

2 tablespoons apple cider vinegar
2 tablespoons maple syrup
Kosher salt and ground black pepper
1/4 cup olive oil
1 Fresno or jalapeño pepper, thinly sliced
Juice of 1/2 lemon
2 cups roughly chopped fresh herbs (I used a combination of chives, mint and parsley)
8 bone-in chicken thighs
2 Michigan Fuji apples, cored and sliced (or any other Michigan apples of your choosing)
1-1/3 cups Israeli (pearl) couscous

Steps:

Preheat grill for direct grilling over medium heat. Meanwhile, in small bowl, whisk together vinegar, maple syrup and a pinch each of salt and pepper. While whisking, drizzle in oil until all oil is incorporated.
In medium bowl, toss Fresno pepper, lemon juice and herbs until well combined.
Season chicken with salt and pepper. Transfer chicken to grill and cook 16 to 18 minutes or until internal temperature reaches 165 degrees F, turning occasionally. During last 5 minutes of chicken cooking time, transfer apple slices to grill and cook 3 to 5 minutes or until tender-crisp, turning occasionally.
Meanwhile, prepare couscous according to package instructions.
Spread couscous on large platter; arrange chicken and apples over couscous. Drizzle chicken and apples with maple syrup mixture. Sprinkle platter with herb mixture and serve immediately.

COUSCOUS WITH APPLES, CRANBERRIES AND HERBS

Couscous With Apples, Cranberries and Herbs image

From Giada De Laurentiis. Barley or orzo may be used in place of the Israeli couscous, which is a larger grain. If using orzo rinse quickly after cooking to remove residual starch.

Provided by gailanng

Categories Low Cholesterol

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

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
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)

Steps:

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.

Nutrition Facts : Calories 687.7, Fat 29.1, SaturatedFat 3.9, Sodium 304.4, Carbohydrate 89.6, Fiber 8.5, Sugar 12.7, Protein 19.1

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