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!!

israeli couscous with apples, cranberries & herbs!  Simple side dish packed with flavor!


Israeli Couscous w/ Apples, Cranberries & Herbs



  • 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


  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.


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