Israeli Couscous with Apples, Cranberries and Herbs

Ingredients

• 0.3 cup apple cider vinegar 
• 0.5 teaspoon pepper black freshly ground
• 1 cup cranberries dried
• 0.3 cup flat-leaf parsley fresh chopped
• 1.5 tablespoons rosemary leaves fresh chopped
• 1 teaspoon thyme leaves fresh chopped
• 1 medium apples diced green
• 2 cups israeli couscous (or barley or orzo)
• 1 tablespoon kosher salt 
• 4 cups chicken broth low-sodium
• 2 tablespoons maple syrup 
• 0.3 cup olive oil 
• 2 tablespoons olive oil 
• 0.5 cup slivered almonds toasted

Equipment

• bowl
• sauce pan
• whisk

Directions

1. Watch how to make this recipe.
2. For the couscous: In a medium saucepan, heat the olive oil on medium-high heat.
3. Add the couscous and cook, stirring occasionally until slightly browned and aromatic, about 3 to 5 minutes.
4. Add the chicken broth and bring to a boil. Simmer for 10 to12 minutes or until the liquid has evaporated.
5. Transfer the cooked couscous to a large bowl and set aside to cool.
6. Add the parsley, rosemary, thyme, apple, dried cranberries, and almonds.
7. For the vinaigrette: In a small bowl, combine the vinegar, maple syrup, salt, and pepper.
8. Whisk in the olive oil until smooth.
9. Pour the vinaigrette over the couscous and toss to coat evenly.