This Israeli Coucous with apples, cranberries and herbs is the perfect fresh side dish for fall!

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.

This Israeli Coucous with apples, cranberries and herbs is the perfect fresh side dish for fall!

Mix all of those yummies together, then make your vinaigrette and pour it over the couscous and serve! So delish!!

This Israeli Coucous with apples, cranberries and herbs is the perfect fresh side dish for fall!

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This Israeli Coucous with apples, cranberries and herbs is the perfect fresh side dish for fall!

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This Israeli Coucous with apples, cranberries and herbs is the perfect fresh side dish for fall!

Israeli Couscous w/ Apples, Cranberries & Herbs


Ingredients

Scale
  • Couscous:
  • 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
  • Vinaigrette:
  • 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

Instructions

  1. 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.
  2. 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.