2.09.2014

Israeli Couscous with Apples, Cranberries and Herbs

Hey! Long time no see! Sorry we have fallen off the wagon with the blog. Life happens.

I haven't stopped trying out new recipes out on the interwebs, but I got really excited when I tried and have been on an upward swing and have time to spare!

In the apartment I live in now, my roommates have unused food from previous roommates in the pantry that needs consuming. We have made great headway so far. What piqued my interest the other day was the fact that there was a container of Israeli Couscous. I haven't tried Israeli Couscous before, and I didn't know what the difference was between that and regular couscous. Israeli Couscous is only somewhat larger in size to couscous, it is a kind of pasta, and is closer to orzo.

Anyways, let's get to the recipe! Check out the originally posted link from the Food Network. This features a video from Giada too!

INGREDIENTS

Couscous:
2 tablespoons olive oil
2 cups Israeli couscous (or barley or orzo)
4 cups low-sodium chicken broth
1/4 cup chopped fresh flat-leaf parsley (4 teaspoons dried parsley)
1 1/2 tablespoons chopped fresh rosemary leaves (1 1/2 teaspoons dried rosemary)
1 teaspoon chopped fresh thyme leaves (1/2 teaspoon dried thyme)
1 medium green apple, diced
1 cup dried cranberries
1/2 cup slivered almonds, toasted, see Cook's Note* (I used 1 cup of slivered almonds)

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


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 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. **I mixed the dried herbs with the almonds in the oven. It really makes the kitchen smell good aside from make your meal taste great!

The vinaigrette is amazing. Genius Giada, genius!







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