Toasted Israeli Couscous with Fresh Herbs
Cook's Note: Our rosemary and thyme plants survived and thrived even after a freezing spell. They are delicious added to Israeli (pearl) couscous. This side dish is a little like the wheat berry salads found in supermarket delis, but the couscous is softer. Perfect served with grilled chicken.
serves 6 to 8
Ingredients for Couscous
- 2 tablespoons light olive oil
- 2 cups Israeli couscous
- 4 cups low-sodium chicken broth
- 1/3 cup flat-leaf parsley, chopped
- 1-1/2 tablespoons fresh rosemary leaves, finely chopped
- 1 teaspoon fresh thyme leaves, finely chopped
- 1 medium apple, such as Honey Crisp, chopped
- 1 cup dried cranberries
- 1/2 cup slivered almonds
Ingredients for Maple Vinaigrette
- 1/4 cup apple cider vinegar
- 2 tablespoons maple syrup
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup light olive oil
In a medium saucepan, heat olive oil on medium-high. Add couscous and cook, stirring occasionally, until slightly browned, about 4 to 4 minutes. Add chicken broth, bring to a boil, then turn down heat and simmer for 12 to 15 minutes until liquid is absorbed. Transfer the cooked couscous to a large bowl and set aside to cool.
While the couscous cooks, toast the almonds and prepare the vinaigrette by combining all ingredients except olive oil in a small bowl or cruet. Whisk in olive oil to combine.
Spread almonds out on a cookie sheet and bake at 350 degrees for about 8 minutes. Set aside to cool.
Add parsley, rosemary, thyme, apple and cranberries and to the couscous. Pour the vinaigrette over the couscous, add the almonds, and toss to combine.