Couscous With Apples Cranberries And Herbs Food

PEARL COUSCOUS WITH APPLES, CRANBERRIES, AND HERBS

Steps:

• In a large saucepan, heat 1 Tbsp. olive oil over medium-high heat. Add the couscous. Cook and stir until lightly browned, 3 to 5 minutes.
• Add chicken broth and bring to a boil. Reduce heat and simmer until liquid is absorbed, 10-15 minutes.
• While couscous cooks, whisk together cider vinegar, maple syrup, salt, black pepper, and olive oil.
• In a large serving bowl, combine cooked couscous, parsley, rosemary, thyme, cranberries, almonds, and apples. Stir in dressing and serve immediately.

CRANBERRY COUSCOUS

Steps:

• Bring broth and butter to a boil in a large saucepan. Stir in the couscous, cranberries and onions. Remove from the heat. Cover and let stand for 5 minutes or until broth is absorbed. Fluff with a fork.

COUSCOUS WITH APPLES, CRANBERRIES AND HERBS

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.