Israeli Couscous With Apples Cranberries And Herbs Food

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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