Couscous with Apples and Cranberries

Ingredients

Couscous:
2 tablespoons olive oil
1 cup couscous (or barley or orzo)
2 cups low-sodium veggie 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
1/2 cup slivered almonds, toasted, see Cook's Note
Vinaigrette:
1/4 cup apple cider vinegar
2 tablespoons maple syrup
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup olive oil

Directions

For the couscous: Bring vegetable broth to boil. Add in couscous. Simmer 2 minutes. Turn off heat. Let stand for 5 minutes. Fluff with fork. Transfer the cooked couscous to a large bowl and set aside to cool. Add the parsley, rosemary, thyme, apple, dried cranberries, and almonds.

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.

Cook's Note: To toast the almonds, preheat the oven to 350 degrees F. Arrange the almonds in a single layer on a baking sheet. Bake for 8 to 10 minutes or until golden brown. Cool completely before using.


Say "Thank-you" to Giada because we modified this from one of her recipes. We used regular couscous because some of the monkeys in our tree don't like Israeli couscous