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Israeli couscous
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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 |
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 |
3 tablespoons | maple syrup |
1/2 teaspoon | kosher salt |
1/2 teaspoon | freshly ground black pepper |
1/4 cup | olive oil |
Directions
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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.
Recipe courtesy of Giada De Laurentiis
Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/israeli-couscous-with-apples-cranberries-and-herbs-recipe.html#lightbox-recipe-video?oc=linkback
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