This is one of my FAVORITE new recipes! I have been taking it to group events whenever I am asked to bring a "salad" or "side" because it is so different and YUMMY! The Israeli couscous taste more like a pasta and less like traditional couscous.
Israeli Couscous with Apples, Cranberries and Herbs
Recipe courtesy Giada De Laurentiis (Everyday Italian Cooking on Food Network- love it!)
Recipe courtesy Giada De Laurentiis (Everyday Italian Cooking on Food Network- love it!)
Ingredients
Couscous:
2 tablespoons olive oil
2 cups Israeli couscous (or barley or orzo) - You can find this at Harmons
4 cups low-sodium chicken broth
1/4 cup chopped fresh flat-leaf parsley (I use dried Parsley, Rosemary and Thyme to taste)
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 (optional: toasted)
2 tablespoons olive oil
2 cups Israeli couscous (or barley or orzo) - You can find this at Harmons
4 cups low-sodium chicken broth
1/4 cup chopped fresh flat-leaf parsley (I use dried Parsley, Rosemary and Thyme to taste)
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 (optional: toasted)
Vinaigrette: (I only use 1/2- 3/2 of the dressing on the pasta)
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
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: 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, dried cranberries, and almonds.
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, 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.
* I love this best once it has chilled in the fridge for awhile (or overnight). Sometimes I add shredded chicken to it and make it a meal :) Enjoy! It is definately one of my favorites :)
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