Israeli couscous is mixed with harvest fruits, almonds and herbs, then tossed with a flavorful maple mustard vinaigrette. Healthy and delicious!
Ingredients
2 cup
Couscous, dry
2 tbsp
Olive Oil, Extra Virgin
4 cup
Chicken broth (stock), low sodium
1/4 cup
Parsley, fresh
(chopped fresh flat-leaf)
1 1/2 tbsp
Rosemary, fresh
(chopped)
1 tsp
Thyme, fresh
(chopped)
1 cup chopped
Apple
(granny smith)
1 medium
Pear
(red; diced)
1 cup
Cranberries, dried
1/2 cup
Slivered almonds
(toasted)
1/4 cup
Apple cider vinegar
3 tbsp
Maple syrup
1 tsp
Dijon mustard
1/2 tsp
Kosher salt
1/4 tsp
Black pepper
1/2 whole lemon(s)
Lemon peel (zest)
1/4 cup
Olive Oil, Extra Virgin
(scant 1/4 cup)
Instructions
Preheat oven to 350 degrees F. Line a baking sheet with foil and spread out sliced almonds in a single layer. Bake 8 minutes, or until golden brown and fragrant. Set aside to cool.
Add olive oil to a saucepan and heat over MED or MED-HIGH heat. Pour in dry couscous and toast by stirring occasionally until couscous is lightly golden and smells nutty (about 4-5 minutes).
Add chicken broth, stir, and bring to a boil. Cover and simmer for 10-12 minutes, until broth has cooked off.
Place cooked couscous in a bowl and set aside until cool.
Add in parsley, rosemary, thyme, apple, pear, cranberries, green onions and toasted almonds, and toss to combine.
To a small mixing bowl, add all vinaigrette ingredients except olive oil. Pour in the olive oil, while whisking, and continue to whisk until smooth.
