Let’s talk about trying new things. I try new recipes all the time, but they usually are very similar. Now it is time to try new THINGS! New vegetables, new grains, new cultures cuisines and anything else I can think of. I had never tried Israeli Couscous and now I am so glad I did! The mix of herbs, crunch of apple and tartness of the cranberries, make the perfect blend. First cook up the couscous.
Then mix in these beauties – parsley, rosemary, thyme, dried cranberries and apples.
Mix all of those yummies together…
Then make your vinaigrette and pour it over the couscous.
And serve! So delish!!
- 2 tablespoons olive oil
- 2 cups Israeli couscous
- 3 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
- 1/4 cup apple cider vinegar
- 3 tablespoons maple syrup
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup olive oil
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 and dried cranberries.
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.